1. Kill the fish. I killed myself, and the supermarket can kill you too
2. Chop fish bones, slice fish meat
3. For marinating, add appropriate amount of salt, water starch, egg white, and white wine to the fish fillets. Add salt and white wine to the fish bones and marinate for 15 minutes.
4. When marinating the fish, clean up the bean sprouts
5. Prepare the condiments as shown in the picture, and cut some minced ginger and garlic, which is not shown.
6. Add oil in the pot, stir-fry the bean sprouts and put them in a bowl.
7. Fry fish bones. It's best to fry it thoroughly.
8. Pour boiling water. It must be boiled water, so that the soup will be milky white.
9. Start the pot and cook oil, add seasonings, use half of the peppercorns, and set aside the other half
10. Add bean paste and chili (here is half of the chili, the other half is cut into small pieces for later use), saute until fragrant
11. Saute the seasoning until fragrant, add the fish soup, add the hot pot base and celery segments. Cook for 5 minutes.
12. Use a colander to remove the dry goods from the pot. Save the soup and bring to a boil.
13. Bring the leftover soup to a boil. Add salt to see the taste. I didn't add it. Douban has salt.
14. Turn off the heat and add the fish fillets, cook for two minutes
15. From the pot, sprinkle some ginger and garlic on the fish fillets, and put on celery leaves
16. Heat the oil in the pan, pour in the pepper
17. Heat 60% oil and add the chili segments. Be careful not to paste the chili section, but it needs a little paste to taste.
18. Pour into the fish fillets and sprinkle with sesame seeds.
Tips:Before marinating the fish fillets, wash off the blood with clean water and wring dry.
Boiled fish bones must be boiled for the soup.
The last step is to burn the chili section. If it is difficult to control the heat, it is recommended to turn off the heat after the oil is hot and pour the chili section.
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