Pan-fried fish fillets

Place the fish pieces on a plate, add appropriate amount of salt and ginger and marinate for 15 minutes.

Mix the egg white of an egg with an appropriate amount of cornstarch and mix thoroughly

Prepare appropriate amounts of coriander, chili pepper, and minced garlic

Put appropriate amount of oil in the hot pan

Put the fish pieces into the prepared batter and make sure both sides are coated

Place the fish pieces coated with egg white cornstarch in the pot, arrange them flatly, and fry slowly over low heat

Fry one side until golden brown, then flip and fry the other side (make sure to fry until golden before flipping over, otherwise the fish pieces will fall apart easily)

Serve the fish pieces fried on both sides

After frying the fish, while the oil is in the pan, add a small spoonful of bean paste (I added a small spoonful of Laoganma) and an appropriate amount of minced garlic and saute until fragrant

Pour a small amount of light soy sauce, dark soy sauce, mature vinegar, a spoonful of sugar, an appropriate amount of pepper shells, about a third of a small bowl of water into the pot and stir-fry for two times, then add coriander and chopped chili peppers

Pour in the fried fish pieces and continue to stir-fry until the water in the pan is completely fried, remove from the pan and serve on a plate

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