Auxiliary materials: garlic,ginger, green onion, doubanjiang (fermented broad bean and chili paste),soy sauce

Preparation method:

1 Clean the fish thoroughly and make incisions on both sides.

2 Season both sides of the fish evenly with salt.

3 Place the seasoned fish in a dish, add ginger slices, flattened garlic, dried chili peppers,and some large onions.4 Heat the oil until it turns blue and fry the ingredients to release their fragrance. Do not use high heat.

5 Remove the fried ingredients when the garlic and onion turn golden, being careful not to overcook the chili peppers.

6 Cook both sides of the fish until they are slightly golden.

7 Add a small bowl of water and bring it to a boil. Add rice wine and soy sauce.

8 Cook with the added ingredients, adding a little salt. Keep pouring the broth over the fish to ensure even heating!

9 Stir in a tablespoon of doubanjiang (fermented broad bean and chili paste).

10 After a short while, the fish will be cooked.11 Serve the fish on a plate garnished with green onions.12 Reduce the remaining broth by adding sugar and vinegar,monosodium glutamate

, and mix in some water thickened with starch. Boil it quickly until it reaches a slightly thick consistency before removing from heat.

13 Pour the sauce over the fish, and you're done.

12 The soup in the pot, add a little sugar andvinegar,m (MSG), mix well with water starch to make a slurry, pour into the pot, andboil over high heat,stir quickly until slightly thickened, then remove from heat.

13 Pour the sauce over it, and you're done.