1. Wash the potherb mustard, soak in water for a while, remove the excess salt inside, and then squeeze out the water
2. Chop the potherb mustard
3. Wash the red pepper and cut into small circles
4. Clean up the fish, dry the water, and cut the oblique knife on the fish meat to make it easy to taste
5. Heat the oil in the frying pan, then put the fish and fry until golden on both sides
6. Push the fish to one side, use the oil from frying fish in the pan, pour in the onion, ginger, garlic powder and red pepper ring to stir fry
7. Add the mustard powder and stir fry
8. Cook the cooking wine with a little salt and soy sauce
9. Pour in water, bring to a boil over high heat, turn to medium and low heat and boil until the soup is slightly dry (if the pot is not large enough, take out the fried fish, then pour oil in another pot, saute shallot, ginger and garlic powder, red pepper, mustard powder, and then add fish and seasonings to cook.)