1. Longli fish is naturally thawed at room temperature, and pickled with a little salt, cooking wine, and black pepper.
2. Heat the pan with cooling oil and fry the marinated dragon fish until golden on both sides.
3. Take out the fried longli fish and set aside.
4. Leave the bottom oil in the pan, add small pieces of tomatoes and fry to get the red oil, and then add the pickled pepper sauce and fry for the fragrance.
5. Add the fried fish cubes to the stew.
6. Collect the juice out.
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