1. Main and auxiliary ingredients: Pomfret, Pixian bean paste
2. Remove the internal organs of the pomfret, wash it, and use an oblique knife
3. Heat oil in a pan, add green onion, ginger, garlic and fry until fragrant
4. Add Pixian bean paste and stir-fry to make the red oil
5. Stir-fry the green onion, ginger, garlic and bean paste
6. Put in the pomfret
7. Cooking wine
8. Boom the fire, cook in vinegar
9. Add soy sauce
10. Add water to a boil, cook for 5 minutes on medium-low heat
11. Turn the fish over, add salt and sugar to taste. Bake for another 3 minutes
12. Add monosodium glutamate for freshness
13. Put it out of the pot and serve on the table
Tips:1. When adding cooking wine and vinegar, use a strong fire to make it evaporate to remove the fishy smell.
2. Because the bean paste has a salty taste, use less salt when adding it.
