1. The preparation materials are shown in the figure.
2. Wash the fish with a knife on both sides of the fish body to make incisions as shown in the figure. Use a proper amount of steamed fish soy sauce, cooking wine, and salt to spread the whole fish body and marinate for 20 minutes.
3. Cut the meat into small pieces.
4. Dice the garlic moss, celery, onion, and red pepper, mince the ginger and set aside.
5. The marinated fish use kitchen paper to absorb water on the surface.
6. Heat the pan and wipe the bottom of the pan with ginger to prevent the fish skin from frying. Pour in an appropriate amount of oil and heat to 60% heat.
7. Fry the fish over medium heat until the surface is golden brown, as shown in the color, set aside. (Be careful not to catch the fish off)
8. The oil of the fried fish continues to be fried in the fatty meat. All the fat is dry.
9. Then add all the ingredients except coriander and stir fry to get the fragrance.
10. Add two tablespoons of Lao Gan Ma oil chili, some light soy sauce, and vinegar, stir fry evenly.
11. Add appropriate amount of water to boil.
12. Add the fried fish to a boil over high heat.
13. Pour the sauce in the pot on the back of the fish, reduce the heat and cook until the soup thickens.
14. Put it on a plate, sprinkle with coriander and eat it!
15. Scent is coming!
