1. First put the fish in order, and then add some salt, cooking wine, ginger and bean paste to start.
2. Prepare auxiliary materials: slice pickled ginger, cut pickled peppers into sections, pickled green vegetables, etc., cut into thick shreds, cut green onion into sections, cut garlic into small cloves, wash and remove heads of coriander and set aside.
3. Start the pan and pour the oil. When the oil temperature is 80% hot, add the bean paste and fry the red oil, then add the kimchi, pickled ginger, pepper, garlic, etc., the heat is a little lower, and slowly fry until the ginger, garlic and kimchi flavor are all fried When it comes out, it's easy to confuse the fire
4. After sautéing, add water and green onion, boil the soup, add appropriate amount of soy sauce, vinegar and sugar to taste while boiling, and then continue to boil. After about half an hour, the aroma has come out, and the fish is started.
5. Turn to low heat and cook slowly. After boiling, cook for about 3 minutes. Sprinkle with chopped green onion and coriander.
Tips:1. You have to use a small fire to cook the fish. The high fire will easily boil the meat, and it will be cooked in a while, and it will not taste good.
2. Stir-fry kimchi until it turns white, indicating that the aroma has come out.
