Raw material:

       1 freshwater fish (approximately 700g).Laoganma flavor chili peppers made with soybean oil 80g,300g of vegetable oil, 10g of bean sauce, 5g of thicken powder, 10g of cooking wine, 15g of fresh green pepper, 15g of fresh red pepper, 8g of ginger, 8g of garlic, 5g of scallion, 1g of white sugar, 3g of salt, 1g of monosodium glutamate, 10g of soy sauce, and 320g of water.

How to do it:

       1. After removing the scales and washing the internal organs of the fish, cut 4-5 oblique cuts on both sides of the fish body, with the cuts reaching as deep as the fish bones. Marinate with 2g of salt, 9g of soy sauce, cooking wine for 5-10 minutes, and fresh green pepper and fresh red pepper. Dice, shred the ginger, slice the garlic, cut the chives into small sections, and mix the gordon powder with 20g of water to make water gordon powder.

       2. Heat the vegetable oil until medium cooked, put the fish into the pot and fry until the surface is golden brown (about 3 minutes). Remove from the pot and set aside.

       3. Leave about 20g of oil left in the pot. Add shredded ginger and garlic slices into the pot and sauté until fragrant. Add bean paste and Laoganma flavored soybean oil chili peppers and stir-fry for 30 seconds. Add 300g of water and bring to a boil. Add fish, sugar, Add diced fresh green pepper, diced fresh red pepper and the remaining salt and soy sauce into the pot and cook for 2 minutes. Remove the fish from the pot and put it on a plate. Add monosodium glutamate and water gorgon powder to the soup in the pot, mix well until the soup boils, pour the pot over the fish body, and sprinkle with scallions.