1. Wash-salt and marinate for 15 minutes for later use
2. Prepare minced garlic, shredded ginger, pickled pepper, Chinese pepper, and line pepper (just put it if you eat it hot)
3. Add oil, pepper, ginger slices, and fry until both sides are yellow (note that the oil should be burned until it smokes, otherwise the skin will burst if the temperature is not enough)
4. Fry until yellow on both sides, put in a bowl and set aside
5. Put the oil on the heat and put in the prepared ginger, garlic froth, pickled peppers, and Pixian bean paste in turn to fry the red oil
6. Add water and boil the ingredients for a while, put the fish in a pot on a low fire and bring it to a boil, add a little oil and a little salt, 15 minutes later, add the green onions, and finally put the juice on the high heat.
Tips:It is not easy to break when salted and fried
