1. Cut the sturgeon and wash it thoroughly. Cut the fish into 1 cm pieces along the fish body. Slice the garlic and ginger in half. Put the fish pieces, ginger and garlic in a basin, add cooking wine, light soy sauce, mix well, and marinate for 15 minutes.
2. Chop the raw green peppers, slice the remaining ginger, pat the garlic into garlic, and cut the tomatoes into small pieces.
3. Put an appropriate amount of oil in the pot, add garlic, ginger slices and stir-fry on low heat. After sautéing, add the cut bean paste and stir up the red oil on low heat.
4. Add the green peppers and continue to stir-fry the tomatoes.
5. After the bottom of the pot is all red, add some water, put the pepper, sour bamboo shoots, a little salt, and boil two spoons of light soy sauce.
6. Put the fish on the fire and cook for 1 minute, then add the remaining fish meat. After the high fire boils, cook on a low fire for 3 minutes.
7. Put the cooked fish in a basin, so that the sour and spicy sour bamboo shoots and sturgeon soup will be ready.
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