1. Chop, wash, salt and marinate for two hours (if you need it urgently, you don’t have to take that long)
2. Disassemble the foam and wash it without washing, then cut into strips or blocks
3. Cut the green onion into sections, smash the ginger and garlic and chop it, rinse with mint and set aside
4. Put oil in the pan, add the ginger garlic and stir-fry until browned
5. Add the bean paste and fry until the red oil appears
6. Put in the water, then add the fish, the chopped pickles, and cook for 10 minutes on high heat
7. Finally, turn the heat to a low heat and add the chicken essence, green onions, and mint.
8. carry out
