1. Prepare soybean sprouts, green red peppers, ginger, garlic and green onions, black fish, black fish, I will kill the fish in the vegetable market, separate the fish from the bones, and clean them with clean water at home
2. Chop the fish bones into sections, wash the blood fish with running water, add appropriate amount of cooking wine and salt, and marinate for ten minutes
3. Shave off the middle bones of the fish and slice them into thin slices with uniform thickness
4. Marinate the fish fillets with salted cooking wine for 10 minutes and rinse with water until the fish fillets are dry and not greasy
5. The fish fillets are squeezed out of water, add an appropriate amount of cooking wine, salt and pepper, and mix well by hand. Add an egg white and stir well, then add starch and stir to let the powder stick to the fish fillets, and finally add a little oil to grab it. The fish fillets are sticky and elastic, and marinate for another half an hour
6. Soybean sprouts are removed from the roots and washed, the green and red peppers are cut into sections and washed, cooked in boiling water, and placed on the bottom of the pot
7. Heat oil in a pan, fry fish bones on low heat until golden on both sides, add green onion, ginger, garlic and saute until fragrant
8. Add enough boiled water to boil, turn to low heat and simmer for 15 minutes, the soup is milky white, season with salt chicken essence, add lemon
9. Then turn the heat to low, add the fillets, and the fillets will turn white in about 30 seconds
10. Sprinkle with millet pepper and coriander
