Raw material:

       2 fish (about 500g),Laoganma flavored water tempeh100g,Edible oil 300g, green and red pepper 50g each, ginger 5g, garlic 15g, garlic seedlings 5g, cooking wine 10g, salt 3g, white sugar 1g, monosodium glutamate 1g, Goulash powder 1g, water 310g.

How to do it:

       1. Remove the internal organs and scales of the fish, cut 4-5 slits on both sides of the fish body and marinate it with salt and cooking wine for 10 minutes. Cut the green and red peppers into fine dices, shred the ginger, slice the garlic, cut the garlic sprouts into sections, and add corn starch. Mix with water to make water gordon powder and set aside.

       2. Heat the cooking oil in a pan until it is cooked, fry the fish for about 3 minutes, until the surface of the fish turns golden brown, then strain out and set aside.

       3. Leave 60g of remaining oil in the pot, sauté the shredded ginger and garlic, and quickly add diced green and red peppers. Stir-fry 20g of Laoganma flavored water tempeh for about 20 seconds. Add 300g of water and bring to a boil over high heat. Put the prepared fish into the pot and cook for 1-2 minutes, then turn the fish over and cook for 1-2 minutes (there should be a little soup in the pot at this time).

       4. Take out the cooked fish and put it on a plate. Add white sugar, MSG, 80g of Laoganma flavored tempeh, garlic sprouts and water gravy into the soup. Continue to stir-fry for about 10 seconds, then pour in the remaining ingredients in the pot. The fish body is enough.