Required ingredients and seasonings: 1 bream, ginger, garlic, red pepper, chives, light soy sauce, white wine, bean paste, steamed fish soy sauce, salt, sugar, vinegar, pepper
1. Wash the prepared ingredients and cut them for later use.
2. Scrape off the scales of fresh bream and clean the black film in the stomach, which is the source of the fishy smell. The back of the fish is marked with a cross knife on both sides, which is more convenient and delicious.
Sprinkle some salt on the fish, pour some white wine, spread it with your hands, then stuff some ginger slices and scallions into the fish’s stomach, and marinate in a basin for ten minutes.
3. Wipe the inner wall of the pot with ginger slices to prevent the fish from sticking to the pot when frying. Pour peanut oil and a spoonful of lard into the hot pan, the lard can make the dish more flavorful.
4. When the oil temperature is 60-70% hot, carefully add the marinated fish, do not turn it diligently, fry one side until it turns slightly yellow, and then turn over and fry.
5. Push the fried fish to the side of the wok, add a spoonful of bean paste to fry the red oil, then add the onion, ginger, garlic, and red pepper, sprinkle some pepper, and pour a spoonful of white wine on the fish.
6. Add water at one time, the amount of water is almost the same as that of the fish, boil over high heat, add a spoonful of sugar, two spoons of light soy sauce, two spoons of steamed fish soy sauce, and a spoonful of vinegar, and cook on medium and low heat for 10 to 20 minutes.
7. When you see that the soup is getting thicker and the aroma is overflowing, you can almost turn off the heat. Put the fish on a plate, pour the soup from the pot over the fish, sprinkle with chopped green onion, and enjoy!