做法： 1）鱼去除内脏后洗净，在鱼身两侧划上两刀，用料酒和盐腌制五分钟。锅中的油烧8成热时，放入鱼双面煎成金黄色后捞出。
2）泡辣椒剁碎，大葱，姜和大蒜切成碎末。
3）将锅中的油烧至5成热，倒入葱姜蒜末爆香后，加入泡辣椒碎煸炒一下，放入豆瓣酱，调入适量清水，再倒入酱油，米醋和糖把酱汁调匀，放入煎后的平鱼，转成小火将汤汁收浓，盛出装盘，放入香菜点缀即可。
超级?嗦：
**煎鱼很容易遇到鱼皮破烂的情况，影响美观和食欲哈。下次你试试看，在煎之前，先用盐在鱼身上薄薄的抹上一层盐，小鱼腌制5分钟，大鱼腌制10分钟左右，这样，鱼皮当中的水分，就会被减少一些，鱼皮稍稍变硬，这样再去煎，就不会破皮啦。
Dry Fried Butterfish
Ingredients：
Butterfish： 2
Whole pickled pepper： 2
Coriander： 1
Leek： 1 segment
Ginger： 1
Garlic： 4 cloves
Seasonings：
Cooking wine： 1 soupspoon (15ml)
Salt： 1/2 teaspoon (3g)
Chili bean sauce： 1 soupspoon (15g)
Rice vinegar： 1 soupspoon (15ml)
Soy sauce： 1 teaspoon (5ml)
Sugar： 1 teaspoon (5g)
Directions：
1)Gut and clean the fishes， draw several lines at each side of the fishes with a knife， and then use the cooking wine and salt to marinate the fishes for 5 minutes;
Heat up a wok， when the oil is very (8/10) hot， put in and fry the fishes (double sides); Take the fishes out until the surfaces turn to golden;
2）Finely chop the pickled pepper， leek， ginger， and garlic;
3）Heat up the oil to medium (5/10) hot， add in and stir-fry the chopped leek， ginger and garlic; When the smell comes out， add in the chopped pickled pepper， chili bean sauce， and then pour in some water， then soy sauce， rice vinegar and sugar， mix well these seasonings as a sauce;
Put in the fried fishes， turn the heat to small-heat and dish out the fishes when the sauce is thick enough;Finally， before serving， decorate the dish with some coriander. Finish