Long Aftertaste-chopped Pepper King Kong Fish
1.
Clean the kingfish, drain the water, beat a flower knife, and cut the minced ginger and garlic.
2.
Pour an appropriate amount of oil into the pot.
3.
Add minced ginger and garlic.
4.
Fry the fish in the pan.
5.
Flip and fry until golden on both sides.
6.
Add appropriate amount of white vinegar.
7.
Add cooking wine, the amount can be a little more.
8.
Add an appropriate amount of very fresh soy sauce.
9.
Cook for a while.
10.
Add clear water to catch the fish.
11.
Cover the pot and simmer for a while.
12.
Add appropriate amount of sugar to neutralize the sour taste of white vinegar.
13.
Add the right amount of salt.
14.
Put the fish up first, add Bado to the pot and boil it with the soup, and pour it directly on the fish.