1. Prepare materials. The supermarket bought 4 pedal fish that were peeled and headed by the chef, washed and dried to control the moisture, and tasted with green onion and ginger, cooking wine, salt and a little pepper
2. Spicy millet chopped into circles, minced green onion, ginger, garlic, and minced pickled peppers
3. The marinated fish should be dried with kitchen paper and pat a little starch
4. Heat the pan into the oil and heat the pedal fish to fry
5. Fry on one side to make golden brown, then turn over and fry on the other side to make golden plate to control oil for later use
6. Put the oil in the pan, add half of the green onion and minced ginger garlic and stir fry until fragrant. Add the pickled pepper and Pixian bean paste to a low heat to slowly fry the red oil, and stir-fry thoroughly.
7. Add the fried fish
8. Add appropriate amount of water or soup to a boil, add chicken stock cubes, season with a little sugar and simmer for about 15 minutes to serve.
9. Add a proper amount of oil to the pot, add the peppercorns and fry them over a low heat to create a fragrance. Pick out the peppercorns without leaving the oil for later use.
10. Heat the pepper oil in the pot, add the millet and stir fragrantly, pour it on the pedal fish, sprinkle the other half of the chopped green onion and serve.
11. Finished picture
Tips:Laoganma tempeh sauce can also be used to make this dish.
Change the stewing time depending on the size of the fish.
The bean paste should be fried to reveal its fragrance.
