Raw material:

        Laoganma bad chili hotpot base80g、skinned fish300g、vegetable oil300g、ginger5g、garlic6g、fresh green pepper6g、fresh red pepper6g、Chives6g、salt1g、soy sauce5g、vinegar5g、white sugar2g、MSG2g、Gorgon powder5g、water100g。

How to do it:

        1. Wash the fish and set aside, dice fresh green peppers and fresh red peppers, shred ginger, slice garlic, cut chives into small sections, add 20g of water to the gravy powder and mix thoroughly to make gravy powder.

        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 1 minute and 30 seconds). Strain and set aside.

        3. Leave about 20g of oil left in the pot. Saute the shredded ginger and garlic until fragrant, then add the Laoganma glutinous rice hotpot base and stir-fry for 20 seconds. Add 80g of water and bring to a boil. Add the fish, white sugar, diced fresh green pepper, Add diced fresh red pepper, salt, soy sauce, vinegar, monosodium glutamate, water gorgon powder, and chives to the pan and stir-fry for 1 minute and serve.