1. Longli fish fillet sold in the supermarket, defrosted
2. Cut diagonally into thin slices for later use
3. Wash the soybean sprouts and wait for blanching (the picture is not taken after blanching, drain the water after blanching, and store it in the basin)
4. Wash the lettuce and divide it into five-centimeter-long sections to be blanched (the picture is not taken after blanching, drain the water and place it on the bean sprouts)
5. Minced green onion, ginger, garlic and set aside
6. Heat vegetable oil in the wok, add 2 tablespoons of Pixian bean paste, stir fry to get the red oil, add a proper amount of water to boil, then add the fish fillets and keep boiling for 2 minutes.
7. Pour the fish fillets with soup into a pot of good bean sprouts and lettuce
8. Sprinkle chopped green onion, ginger and garlic on top (if you like more spicy, you can add appropriate amount of chili noodles)
9. Add vegetable oil to the wok and cook until smoke comes out. Turn off the heat, pour the hot oil on the chopped green onion, ginger, garlic, sizzle... Serve!
Tips:1. Soybean sprouts and oil lettuce are blanched and controlled to make them basically ripe;
2. The saltiness of Pixian Doubanjiang is enough, you can control whether to add additional salt or not;
3. Longli fish fillet is suitable for this, because the meat is tender and has no spines.
