1. First wash the fish, then pour the excess water out of the bowl, put salt, cooking wine, and pepper on the washed fish, then stir well and marinate for 20 minutes.
2. Wash the green onion, coriander, celery and garlic while kipping the fish
3. Cut the cleaned vegetables into broken rice size, soak ginger and pepper.
4. Sprinkle some soy flour before frying the fish and stir well.
5. Pour oil into the pan, wait for the oil to heat up, and then use chopsticks to sandwich the fish one by one into the pan and fry it.
6. When the fish is fried until the surface is golden, you can start the pan
7. After picking up the fish, pour out half of the remaining oil and put the remaining half in the pot (the poured oil can be used to fry other vegetables, don’t worry about wasting the oil), heat the oil, and pour in the sliced ginger. Soak the chili, add a little spicy beancress, garlic, stir fry together for about three minutes, add a bowl of water (you can eat a bowl), add celery, coriander, green onion, and all-spice powder and stir fry together (leave a little bit of green onion and coriander to wait for the pot Sprinkle a little on the noodles later),
8. Add salt, chicken bouillon, peppercorns while stirring the ingredients, continue to stir-fry for about three minutes, pour in the fish and stir-fry together.
9. When the fish is stir-fried until it is covered with the soup, thicken it and pour it into the pot, stir-fry evenly and it will come out of the pot!
10. Sprinkle with the remaining coriander and green onions, and you're done!
Tips:The pickled chili I use is homemade millet peppers. It depends on whether you like spicy food. If you don’t eat spicy food, you can use about five chili peppers or you can use green peppers instead, or you can add other kimchi.
