1. The auntie at the vegetable market helped me deal with the fish, so I made a few strokes on the fish pendulum. This makes it easier to cook. Then use salt, ginger, and cooking wine to make a spa for the fish. Marinate for ten minutes and set aside.
2. Chop garlic, shallots and pickled ginger and set aside.
3. Green peppers, pickled peppers, chopped and set aside. If you like spicy, you can use more pickled peppers.
4. Boil water in a pot, put a little salt and cooking wine.
5. After the water is boiled, add the fish and cook for five minutes. If the fish is big, stay for two more minutes. You can insert a toothpick to see if the fish is cooked. Then pick it up and put it on the plate for later use.
6. Now it’s time to fry the condiments. Heat up the pot and add some cooking oil. (If you have lard at home, you can put a proper amount of lard).
7. Add the chili sauce and fry the red oil. (I use my own special chili pepper, you can also use bean paste or Lao Gan Ma instead).
8. Add chopped pickled ginger, pickled peppers, green peppers, garlic and shallots. Stir fry for a fragrance.
9. Add a bowl of water. Bring to a boil, add a spoonful of salt, a spoonful of balsamic vinegar, and two spoons of soy sauce. A little MSG.
10. Turn off the heat and pour the soup on the fish. This delicious fish is just fine. The fish is delicious and delicious, so it will be more delicious after two minutes of soaking. Don't say anything, start.
