Raw material:

       Laoganma Spicy Sanding Oil Chili80g、1 freshwater fish (about 600g), 300g vegetable oil, 10g Douban sauce, 5g dried chili peppers, 8g ginger, 8g garlic, 15g fresh green peppers, 15g fresh red peppers, 10g cooking wine, 6g scallions, 3g salt, 10g soy sauce, 5g vinegar, 2g white sugar, 2g monosodium glutamate, 5g sauce powder, and 320g 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, 8g 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 and dried chilies into sections, and mix the gravy with 20g of water to make water gordon.

       2. Heat the vegetable oil until it is 80% hot, put the fish into the pan and fry until the surface is golden brown (about 3 minutes) and remove from the pan.

       3. Leave about 20g of oil left in the pot. Add shredded ginger, garlic slices and dried chili peppers to the pan and saute until fragrant. Add bean paste, Laoganma spicy three-chop oil chili pepper and stir-fry for 10 seconds. Add 300g water and bring to a boil. Add the fish. , white sugar, diced fresh green pepper, diced fresh red pepper and the remaining salt, soy sauce and vinegar into the pot and cook for 2 minutes, remove the fish from the pot and put it on a plate and set aside.

       4. Add MSG and water gorgon powder to the soup in the pot and stir evenly until the water boils. Pour it over the fish body and sprinkle with chives.