1. Chop the pickled ginger, pickled radish, and pickled pepper into fine slices, and cut the garlic into cloves.
2. Cut green onions and coriander into sections, and cut green onions into flowers.
3. Konjac blanched water.
4. Slice in cold water.
5. Cut the fish into small pieces, add cooking wine and a little refined salt to marinate, and then add water starch to paste.
6. Pour vegetable oil into the pot, and the oil temperature is above 80%, and then fry the battered fish.
7. Control the oil and fish out.
8. Leave a little vegetable oil in the pot, add garlic cloves, pickled ginger, pickled peppers, and pickled radish in sequence, and fry them to get the aroma.
9. Add bean paste, very fresh soy sauce, cooking wine, and white sugar for frying.
10. Add water, boil, add scallions, add a little salt, white pepper, and chicken essence to taste.
11. After the taste is adjusted, add the fried fish pieces.
12. Add konjac chips.
13. After the high heat is boiled, turn to a medium-low heat to simmer and cover the pot.
14. After tasting, remove the lid and evaporate the water to collect the juice.
15. Add the scallions and chopped green onions, and start the pot.
16. Set a plate and add coriander segments.
