1. Chop the fish in large pieces, soak it in water, ginger, and cooking wine to remove the fishy.
2. Starch, eggs. Add water to make a paste. Stir evenly.
3. Add your favorite dry powder seasoning. I added five-spice powder, pepper noodles and a small amount of barbecue powder. Put it in the paste and continue to stir.
4. The fish pieces are cleaned. Hang up. Let it stand for quite a while.
5. The ingredients are cut well.
6. Put half the oil and half the rapeseed oil in the pot. Quickly fry this fish with a low fire. Start the pot and set aside.
7. Keep oil at the bottom of the pot. Add the bean paste and stir-fry on low heat to get the red oil.
8. Prepare the casserole. Put all the ingredients in Figure 5 into the bottom of the pot. Put the fish on top of the ingredients.
9. Put the green pepper on the surface and drizzle it. Crispy bean paste.
10. Never let go of the pleasant water. Add white pepper. Light soy sauce, dark soy sauce, steamed fish and cooking oil. Bring to a boil with oyster sauce.
11. Turn to low heat, put it in the magic, and simmer for half an hour. Put a little chicken essence.
12. Today I added a little ham in it. Lift the pot and sprinkle with celery leaves.
