Black bean rib fish with tiger skin pepper

Overview

How to cook Black bean rib fish with tiger skin pepper at home

Cut half a can of black bean fillet into small cubes.
Cut the green pepper into 6-8 cm pieces.
Heat enough oil in the pot until green smoke comes out. Pour in the green peppers and stir them with a spatula to fry them evenly.
Fry until all the peppers have a layer of skin on their surface.
Remove the oil control.
Pour out all the oil in the pot, then add the black bean fillet fish and fry over low heat for a while.
Add two-thirds of the bowl of water, one spoon of steamed fish soy sauce, half a spoon of light soy sauce, and one spoon of salt, and boil for ten seconds.
Place the oil-controlled green peppers on a plate and put a small spoonful of chicken essence on top.
Pour the boiled black bean fish sauce evenly on top and serve.
Don’t keep the delicious food for long, start now.