How to make delicious sweet and sour bean fish into classic Sichuan cuisine recipes?

Add appropriate amount of starch.

Add a little cooking wine, salt, ginger slices and shallots and mix well.

Let the fish marinate 10 minutes or so.

Prepare pickled peppers, garlic and ginger.

Chop pickled pepper, garlic and ginger, and add Pixian watercress.

Chop the above materials together for later use.

Cut into chopped green onion for use.

Prepare sweet and sour juice. Mix a proper amount of starch, two spoonfuls of balsamic vinegar, five spoonfuls of sugar and a proper amount of water to form a thick juice.

Pickled fish is fried in oil pan.

Fry the fish pieces until golden brown, and then take them out of the pan.

Stir-fry the prepared materials in the oil pan.

Add the right amount of water.

Wait for the soup pot to boil.

Add the fried fish pieces and cook over medium heat for about 10 minutes. Fish in the pot.

Thicken the soup in the bottom pot with the prepared sweet and sour juice.

Pour in the sauce and sprinkle with chopped green onion.