1. Cut the fish into chunks, add sweet potato powder, a little cooking wine to remove the fishy, appropriate amount of salt, mix well and cover the fish in a muddy shape
2. Prepare spices such as bay leaves, chili, pepper, star anise, etc.
3. Slice old ginger, mince garlic, mince pickle and kimchi
4. Start frying the fish when the oil is hot. Don’t turn it over immediately. Fry it side by side. Fry until the surface of the fish is hard and yellow. Pick it up and use more oil to avoid sticking to the pan.
5. Fried and set aside
6. Stir fry
7. Fry the pickled peppers, kimchi, garlic, and ginger in the pan first, stir-fry until the kimchi is white and bubbling, and then add the dark soy sauce, pepper, star anise, bay leaf, chili section, sugar, bean paste, and monosodium glutamate.
8. After the fish is in the pot, stir-fry gently. The fish meat is easy to turn over. Fully blend the fish and seasonings together. Add a little water and cover and simmer. You can uncover and turn the fish (lightly). Sweet potato powder is easy to stick Wok, use a non-stick pan, don’t be afraid
9. Just put some coriander on top, if you don’t have one, use celery instead
Tips:1. Dry pot fish salt should be more delicious, and it is best to add more salt when it is tasted. The spiciness should be added according to personal taste.
2. When the fish is fried in the pan, you can't turn it hard, fry it side by side, remember to make more sweet potato flour
3. Adding an onion when frying is better, and it will suppress the fishy taste
4. Do not add too much water, just a little bit. During the braising process, gently flip the fish to avoid sticking to the pan.
