1. Rinse and control the water, remove the head and tail, deboning, and cut the fish bones into sections
2. Fish fillets into butterfly fish fillets. (The blade enters at an oblique angle, the first piece is not cut, and the second piece is cut out, which is the butterfly fish fillet)
3. Put a little peanut oil in the bottom of the pot, add sliced ginger, garlic cloves, and fragrant pepper in the cold oil; fry the fish head and fish bones slightly
4. Add the water without the fish head, bring to a boil on high heat, add freshly ground pepper and millet pepper, turn to low heat and simmer for 15-20 minutes
5. Put in salt; skim off the scum
6. Fish bones, fish heads and seasonings
7. Boil the fish fillets into the fish soup one by one, and the fish fillets can be taken out after turning white
8. Chop the millet pepper, add 2 tablespoons of steamed fish soy sauce and 2 tablespoons of vinegar to make a sauce; pour the sauce evenly on the fish fillets; skim off the fish soup foam, pour the fish heads and fish bones , The fire is boiled, sprinkle with chopped green onion and cook
