1. Marine fish, Pixian bean paste.
2. Remove the internal organs of the sea fish, wash it, and use an oblique knife.
3. Heat oil in a pan, add green onion, ginger, garlic and saute until fragrant.
4. Add Pixian bean paste and stir-fry to make out the red oil.
5. Stir-fry the green onion, ginger, garlic and bean paste.
6. Add sea fish.
7. Cook into the cooking wine.
8. Boom the fire, cook in vinegar
9. Add some light soy sauce.
10. Add water.
11. After boiling, cook for 5 minutes on medium and small fire.
12. Turn the fish over, add salt and sugar to taste. Bake for another 3 minutes
13. Add monosodium glutamate to improve freshness, and fire up the juice
14. Put it out of the pot and serve on the table.
Tips:1. Because the fishy smell of sea fish is heavy, so when adding cooking wine and vinegar, use a strong fire to make it evaporate.
2. Because the bean paste has a salty taste, use less salt when adding it.
