1. Remove the scales, gills, intestines and intestines of the black fish.
2. Remove the head and tail of the black fish, cut open from the back of the fish, remove the large bones, and fill the fish with a blade.
3. Put the fish fillets in a large bowl, add salt, cooking wine, egg greens, and starch, stir well and set aside.
4. Put the head and tail and fish fillet on a separate plate and marinate in the same way.
5. Wash soybean sprouts.
6. Let go of the water, blanch it, and remove it.
7. Put the soybean sprouts in a large pot and set aside.
8. Prepare the seasoning: Pixian bean paste, green onion, ginger, garlic, star anise, cinnamon, pepper, bay leaf, chili
9. Heat oil in a pot, add ginger, star anise, cinnamon, pepper, bay leaf, chili, and stir fry over medium-to-low heat to create a fragrance.
10. Add Pixian bean paste.
11. Add an appropriate amount of water and bring to a boil on high heat.
12. Add the fish head, fish tail and fish bones, bring to a boil over high heat, and simmer for 10 minutes.
13. Put the fish fillets in and scatter them with chopsticks.
14. Add salt, sugar, cooking wine, freshly smoked, pepper, and cook for 3 minutes.
15. Add chicken essence.
16. Pour the cooked fish and all the soup into the big pot that contained bean sprouts just now
17. Put the minced garlic and chopped green onion.
18. Take another pot, put an appropriate amount of oil, heat the oil, add pepper and chili until fragrant.
19. Pour all the pepper oil in the pot into the fish bowl.
20. It's ready to eat.
Tips:1. Because I don't eat spicy food very much, so I put less chili.
2. For the sake of health, the oil used in this boiled fish is also relatively small.
