1. Prepare ingredients.
2. Half of the head of the big fathead fish, remove the scales, gills, and the black membrane in the abdomen, rinse off, and gently scrape the black membrane on the epidermis with a knife to remove the fishy smell.
3. The accessories are ready.
4. Cut the pork belly into thicker slices.
5. Flatten the garlic, cut the green onion into larger pieces, cut the ginger into large slices, cut the red and green peppers into small sections, and cut the garlic sprouts into sections.
6. Put oil in the pot, heat it to 70% hot, add the fish head and fry it to remove the fishy, fry until the fish skin is slightly golden, then serve it out.
7. Put a little oil in the frying spoon, add the pork belly to 40% of the oil temperature, stir up the oil on low heat, then add pepper, onion, ginger, and garlic to stir up the aroma.
8. Add balsamic vinegar, sugar, cooking wine, oyster sauce, pickled peppers, and rice wine to simmer the aroma.
9. Add balsamic vinegar, cooking wine, light soy sauce, oyster sauce, pickled peppers, and rice wine for a slight scent, then add sugar, a suitable amount of warm water to boil, add a little salt, and mix the dark soy sauce.
10. Add the fried fish and turn to medium-low heat for 20 minutes.
11. After simmering, change the heat to accept the juice, add a little monosodium glutamate, diced red and green peppers, garlic sprouts and a little coriander to turn off the heat.
12. Platter.
13. Prepare enough rice and enjoy.
