Accessories: 7 millet peppers, 1 teaspoon pepper, 2 onions, 1 ginger, 1 garlic, 2 onions.

Steps:

1, the fish broke from the back.

2. Cut a few knives on the fish, sprinkle some salt and marinate with cooking wine.

3. Boil a pot of water, add some green onion and ginger slices to the water, and two spoonfuls of salt (when the soup with salt is cooked, the fish will not rot easily).

4. After the fire and the water boil, we put the pickled fish in the pot to cook. After the water boils for another two or three minutes, we can scoop it up and put it in the pot for later use.

5. Pour oil into the pan and stir-fry the meat.

6. After the meat is fried and fragrant, stir-fry the ginger and garlic together.

7. Stir fry with watercress.

8, add water, the rice bowl is almost a bowl and a half.

9. Add pepper, a spoonful of sugar, salt, monosodium glutamate and chicken essence to the soup and cook together.

10, after the soup is boiled, add the millet pepper and onion.

1 1, and then hook in water starch until the soup is faintly thick.

12, turn off the fire, pour the soup on the fish and sprinkle with chopped green onion, and the fish is ready.