How to make sweet and spicy water fish?

A handful of celery.

A handful of onions. three

Soak a bag of red peppers.

Others: a slice of ginger, a whole slice of garlic and a little parsley.

Pixian watercress, pepper, cooking wine, soy sauce, salt, monosodium glutamate, starch.

Exercise: In chronological order

(1) First, boil a pot of water, add some ginger, garlic and onion and cook together to remove the fishy smell.

(2) Scale the fish's internal organs and gills and wash them.

(3) Slice the onion, ginger, garlic, celery and pickled pepper according to the ratio of 2: 1: 1: 2: 2. Pay attention to the weight.

(4) Put 0.2 liter vegetable oil in the wok and cook it well, don't overheat. Then put two spoonfuls of Pixian watercress, and then add ginger and garlic.

Stir-fry the peppers, and when they are boiled, put the pickled peppers in when you smell the fragrance. Stir-fry and pour some cooking wine and soy sauce. Stir-fry until fragrant, pour in 0.2 liter of water, cover the lid and boil.

(5) At this time, the water in the cauldron should be boiling hot. Put the fish in at once, and take it out after the water is boiled for a minute or two-this is a bit technical, anyway, I broke a little-and put it on a big plate.

(6) The wok is almost done. Add chopped green onion and celery, monosodium glutamate and a little salt, and cover for a while. Finally, the starch is mixed, thickened and boiled into thick juice.

(7) Pour the cooked juice into the fish dish evenly. Sprinkle two or three parsley and you're done!