1. Pansa fish fillet, thawed naturally.
2. Slice the fish fillet, add salt, monosodium glutamate, pepper, 1/3 chicken cleansing, and add starch;
3. Mix well.
4. Cut small green onions.
5. Peel and slice cucumbers and place them on the bottom of the pot.
6. Reduce the oil and heat, put the bean paste on low heat and sauté until fragrant;
7. Add enough water, bring to a boil, cook on medium heat for two to three minutes;
8. Put the fish fillets on a small fire;
9. Boil until the fish fillets float, and transfer to the soup bowl;
10. Pour in green onions and spread them evenly.
11. Heat up the oil and fry the peppercorns for a fragrant flavor;
12. Just pour it into the soup pot.
Tips:Put the fish fillets on a low fire, do not move them. When the fish fillets are solidified, move them gently to prevent sticking. The fish fillets can be removed when the broth rises slightly.
