1. Cut the Long Liyu into pieces 5cm in length and 3cm in width, marinate in a little salt with cooking wine for a while; cut into long pieces of green onion, prepare a spoon and a half of bean paste, add a teaspoon of tempeh, prepare pepper and ginger,
2. Boil water in the pot, put the dragon fish into the pot, and remove the fish immediately after it turns white after being boiled on high heat.
3. Drain the water.
4. Heat oil in a pan, saute the pepper and remove, add ginger slices and fry until fragrant, add one and a half tablespoons of bean paste, one teaspoon of tempeh, add one-third teaspoon of sugar, and stir-fry the red oil.
5. Add the fish cubes and fry them over medium heat until they taste delicious.
6. Add a little green onion and stir-fry evenly (Pixian Douban has a salty taste, it is best to taste it before deciding whether to add salt)
