Raw material:

       Laoganma flavor spicy chopped pepper100g、1 fresh water fish (about 600g), vegetable oil 80g, ginger 5g, garlic 5g, onion 5g, cooking wine 5g, salt 2g, vinegar 2g, monosodium glutamate 1g, white sugar 1g, Geuron Ferox powder 5g, water 250g.

How to do it:

       1. Remove the scales from the fish and wash the internal organs. Make 4-5 slant cuts on both sides of the fish body. The cuts are as deep as the fish bones. Marinate with salt, vinegar and cooking wine for 5-10 minutes. Shred the ginger and slice the garlic. Cut the green onions into small sections, add 20g of water to the gravy powder and mix thoroughly to make water gordon powder.

       2. Heat the vegetable oil until it is 80% hot. Add the shredded ginger and garlic slices into the pot and sauté until fragrant. Add Laoganma flavor spicy chopped pepper and stir-fry for 20 seconds. Add 230g of water and bring to a boil. Put the fish into the pot and simmer for 5 minutes. , remove the fish from the pot and put it on a plate.

       3. Add sugar, monosodium glutamate and water gorgon powder to the soup in the pot and mix well until the soup becomes thick. Pour it over the fish body and sprinkle with chives.