1. Prepare ingredients
2. Divide the black fish from the back bone and slice the fish. The black fish is slippery. I sprinkled a handful of flour to make the operation much more convenient.
3. Cut the fish bones into thin slices
4. The sliced fish fillets and fish bones are washed with clean water to remove the blood, and the fish fillets become clean
5. Marinate the fish fillets with ginger, cooking wine, salt, pepper, and egg white cornstarch for 15 minutes
6. Make water in a pot, add a little oil and salt, cut the enoki mushrooms into sections, boil the water and add to the cooked
7. Also blanch the pea sprouts
8. Take the casserole and spread the enoki mushroom and pea sprouts into the bottom of the pot
9. Put oil in the pot, the amount of oil is more than the usual cooking oil, add the pepper and star anise dried chili, and boil it on a low fire
10. Add garlic cloves, add chili sauce, stir fry gently, pour out half of the oil and set aside
11. Add the remaining oil in the pot and stir-fry the fish bones with ginger slices
12. Add cooking wine and appropriate amount of water to a boil over high heat, simmer for 10 minutes on low heat, add appropriate amount of salt
13. After changing the fire, add the fish fillets when the fish soup is boiled and poke it away with chopsticks
14. Add chicken essence, put it in a casserole, and pour hot oil on the surface.
