1. Remove the scales, gills, and internal organs of the black fish, and clean it
2. Cut off the fish head and tail, slice two pieces of fish meat, and remove large pieces of fish bones
3. Cut the fish with a blade
4. Add salt, scallion, ginger, pepper, cooking wine, marinate for 5 minutes, then add water starch to sizing
5. Cut the fish bones into pieces
6. Heat oil, fry scallions and ginger, add mung bean sprouts and stir-fry until raw
7. Put it into the bowl and spread the bottom
8. Heat oil, add green onion, ginger, garlic and fry until fragrant, add Pixian bean paste, stir-fry on low heat to produce red oil
9. Add appropriate amount of water to boil, add salt and sugar to season, simmer for 5 minutes on low heat, remove the residue, add the fish head, fish tail, and fish bone to cook.
10. Take out the cooked fish head, fish tail and fish bones, put them in a bowl, and place them on top of the bean sprouts
11. Put the starched fish fillets into the pot, boil and blanch for 1 minute to turn off the heat
12. Put it in a bowl, put an appropriate amount of chili powder and sesame on top
13. Heat oil, add peppers and red pepper sections to sauté until fragrant, pour it on top of the chili powder in the bowl, and then serve.
Tips:1. Black fish is also called pointed fish. You can also choose grass carp production.
2. The simpler method is to cut the fish into pieces or sections.
