Red Soup Fish
1.
Remove the scales, gills, and internal organs of the fish
2.
Drain the water after repeated washing for use
3.
Heat oil, fry the chives, ginger, garlic, add Pixian bean paste and stir well
4.
Cook the cooking wine, stir fry for the red oil
5.
Add appropriate amount of soybean paste and sauté until fragrant
6.
Add appropriate amount of water to boil, simmer for 2 minutes on medium and low heat, remove the residue
7.
Put in spare fish
8.
Bring to a boil, season with vinegar and sugar, open the lid and simmer for 5 minutes
9.
Change to medium-low heat and simmer for 2 minutes
10.
Turn off the heat after collecting the juice
11.
Put it out of the pot and serve on the plate, ready to taste
Tips:
1. Because the fish has not been fried, it is directly put into the soup and simmered, so the fish should be simmered in an open cover to facilitate the evaporation of the fishy smell. This is "the smell makes it out".
2. Because Pixian bean paste and soybean paste are used, no salt is added for seasoning. The taste can be adjusted according to your own taste.
