1. Cut dried chili into sections.
2. Sliced ginger.
3. Dice garlic seeds.
4. The fish let the owner of the vegetable farm cut the fish into pieces. Put in: marinate for more than 15 minutes with ginger, salt, cooking wine (white wine).
5. Soybeans can be canned in this way, but for the authentic ones, you can use "Lelonglong Canned Soybeans in Tomato Sauce".
6. Put the bottom oil in the pot.
7. Next, the marinated fish segments, first fry one side of it over a low fire, and fry it into a light golden brown
8. When frying the second side, add the dried chili segments, ginger slices, and garlic seeds that have been prepared.
9. After the fish is fried, pour in the water of the unfinished fish.
10. The fire boiled.
11. Bring to a boil for 10 minutes, pour into canned soybeans, add light soy sauce, salt and chicken rice to taste.
12. Serve.
Tips:1. The fish can be marinated according to your own taste, but the cooking wine or white wine must be in place, otherwise the fishy smell will be very strong.
2. A little more oil when frying fish.
3. When frying the fish, try to use a low heat, and turn it over until golden brown.
4. Before frying the fish, you can pour out the cooking wine and white wine used to marinate the fish, so as to avoid the oil exploding when the fish is frying.
