1. After defrosting, wash the fish, sprinkle a little salt, add cooking wine and green onion ginger and marinate for about half an hour.
2. Cut the konjac tofu into slices and blanch it in boiling water to remove the water.
3. Cut the pickled pepper into sections and slice the pickled ginger. For other kimchi, rinse the excess salt with water, and slice or shred.
4. Put the pot on the fire and add vegetable oil, then add the dried red chili peppers to a scent.
5. Add pickled ginger, pickled peppers and other kimchi in turn, stir fry for a while, then add water and boil.
6. After boiling, add the marinated fish to boil. Konjac tofu can be added three or four minutes after the fish is cooked, so that it will not be too salty.
7. Prepare water starch to thicken. After the konjac tofu tastes up, turn on high heat, pour the water starch into the quick-push spatula, and immediately turn off the heat when the oil is soaked.
8. Put it out of the pot and sprinkle a few scallions.
Tips:Don't add salt when cooking, there is enough salt in the kimchi.
