1. Frozen pansa fish fillet, defrost naturally, absorb moisture, and cut into thin slices;
2. Put salt, pepper, MSG, sweet potato powder, cooking wine;
3. Stir evenly and let stand for about ten minutes.
4. Half a piece of water cabbage, wash and cut, and cut ginger into pieces.
5. Cut dried sea pepper and prepare pepper.
6. Heat the pan and add oil, add ginger and bean paste and fry until fragrant;
7. Add water and cabbage;
8. Boiled on high fire;
9. Clamp into the soup basin;
10. Put in the fish fillets on low heat;
11. Cook on medium heat until the fish fillets float, add the chicken essence and then pour the soup into the soup bowl;
12. Sprinkle red pepper rings and green onions.
13. Shake the pot, heat the oil until it smokes, pour in Chinese pepper and dried sea pepper, and fry it to create a spicy aroma;
14. Pour into the soup bowl and sprinkle with white sesame seeds.
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