They said they didn't want to eat steamed mandarin fish, so they wanted it braised.
Materials
Braised Mandarin Fish Recipe Steps
Clean the mandarin fish, make diagonal cuts along its back, and drain well (it's best to pat it dry with kitchen paper). Wash and chop the scallions, ginger, garlic, and chili peppers.
Sprinkle salt around the edge of the pan to prevent sticking. Heat the pan with cold oil until it's about 50% hot. Add the fish and don't flip it at first. Fry for about 1-2 minutes, then flip and fry until both sides are golden brown. Remove and set aside.
Sauté chopped scallions, ginger, garlic, and chili peppers until fragrant. Add the fish, salt, sugar, pepper, cooking wine, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, and beer. Add 500ml of water, bring to a boil over high heat, then reduce to medium heat, cover, and simmer for about 8 minutes. Add green and red bell peppers and reduce the sauce over high heat. Add chicken bouillon powder, sprinkle with chopped scallions, and it's ready to serve.
