1. Thaw fish fillets, rinse and absorb moisture
2. Prepare the seasoning
3. Cut the fish fillet diagonally into slices
4. Put the cooking wine, salt, ginger and cornstarch into a bowl, stir well and let stand for 1 hour
5. Stir-fry the dried chili and Chinese pepper to create a fragrance
6. Mashed and set aside
7. Add Pixian bean paste in a hot pot and saute until fragrant, then add shallots, garlic slices and ginger to fragrant
8. Pour in boiling water and bring to a boil
9. Add fish fillets one by one
10. After boiling, season with chicken essence and turn off the heat.
11. Pour into a bowl and sprinkle with coriander and chili pepper
12. Pour oil into the pot and cook until it smokes, then turn off the heat, pour it into a bowl and serve
Tips:1. If you don't need longli fish, you can replace grass carp with thicker fish.
2. Don't use a shovel to turn the fish fillet when you just put it in. Otherwise it is easy to break the fish fillets.
