3. Retain 50g oil in the work. Add lard 50g, scallion, ginger, garlic and bean sauce. Stir-fry till aromatic. Add broth, sugar, soy sauce and thicken with steeped cornstarch solution. Put in some grated scallion, add vinegar and sesame oil. Sprinkle on the fish immediately. Finally sprinkle on some scallion shreds and serve.
Editor: Shi Liwei
Print
Save