1. Frozen pansa fish fillet, thawed naturally, rinsed to remove moisture.
2. Break in half;
3. Slice the fish diagonally;
4. Pour in the fish bun powder;
5. Grab and evenly, submerge for ten minutes.
6. After soaking the cabbage, add oil, salt and boil it to the soup bowl.
7. Heat the pan with less oil, add 2/3 bag of spicy base material, and stir fry on low heat to create a fragrance;
8. Increase the soup basin by half of the water, bring to a boil on high heat, add the soaked green pepper base material, and season with the spicy base material;
9. Spread the fish fillets on low heat and put them separately;
10. Cook until the fish fillets float, pour it into the soup bowl, and sprinkle the dry ingredients of the spicy buns on the fish noodles;
11. Heat the oil until it smokes. Use a small spoon to pour the oil on the dry ingredients and sprinkle with green onions.
