1. Wash the perch
2. Shao wine marinated for 10 minutes
3. Spread a little salt all over the fish and dry it with paper
4. Heat oil in a pan, add ginger slices and sauté
5. Add sea bass and fry until golden
6. On the reverse side, continue to fry until golden
7. Dice red pepper and blanch with green beans
8. In a separate pot, pour a large bowl of water into the fish sauce
9. In a separate pot, pour a large bowl of water into the fish sauce
10. Add citronella grass and cook for 5 minutes until the aroma comes out
11. Take out the citronella grass, pour in all the seasonings, boil, put in the starch paste previously adjusted with water, cook until it is thick, pour it on the pre-fried fish, and squeeze half of the lemon juice.
Tips:1. Dried lemongrass is more boiled and has a stronger fragrance
2. Fish sauce is fresher, don't add vinegar, you must have lime lemon, sour enough to be fresh and comfortable
