1. Wuchang fish plus thawed
2. After thawing, handle it clean and draw a cross knife.
3. Salt on both sides
4. Spread black peppercorns on both sides and marinate for ten minutes.
5. Prepare the onion, ginger, and garlic and cut them for later use.
6. Put the oil in the pan and fry the fish over low heat.
7. Wash the dried chilies and put them aside with the onion, ginger, and garlic.
8. Turn it over, fry and serve.
9. Add Pixian bean paste and spicy sauce to the pot and stir fry together
10. Stir-fry the red oil, add the green onion, ginger, garlic and dried chili, and stir-fry for a while.
11. Add water, bring to a boil, add a little salt.
12. Add the fish, cover and simmer over medium heat for 20 minutes.
13. Turn once in the middle and add soy sauce, vinegar and white wine.
14. Twenty minutes later, turn to high heat to collect the juice, and serve on a plate.
Tips:When the fish is marinated, salt is added. There is also salt in the Pixian bean paste and fragrant pot ingredients, so you must add less salt or not.
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