1. Wash the fish and wipe dry.
2. Fry in a pan until golden on both sides. Set aside.
3. Take another pot and pour oil into it and sauté fragrant Pixian bean paste.
4. Then add green onion, ginger, garlic, green pepper (half), and stir fry the pepper until fragrant.
5. Then add the tomato chunks (half).
6. Stir fry all the tomato juice.
7. Add fermented bean curd, crush with a spatula, and fry until fragrant.
8. Add a little water, beer, sugar.
9. Add a little soy sauce.
10. Then turn the fried fish into a high heat and bring to a boil, simmer on medium heat for 20 minutes.
11. When the soup is almost dry, add some salt, seasoning with chicken essence, then sprinkle the remaining tomatoes, green peppers, and green onions on the fish, and simmer for 2 minutes.
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