1. First, fry the dried chili, Chinese pepper, and sesame pepper in a pan.
2. Crush the pepper and sesame pepper in a pestle and set aside.
3. The crushed the pepper and peppercorns, the better.
4. Cut the green onion into small circles and the garlic into small pieces.
5. Cut millet pepper and dried pepper into small pieces. Shred ginger.
6. Cut the fish into thin slices.
7. Add salt, pepper, egg white, a little cooking wine, and starch to the fish fillets, mix well and marinate for about 30 minutes.
8. The fish head and tail are reserved, and the fish bones are cut into sections for later use.
9. Add the oil in the pan. After the oil is hot, fry the ginger and garlic pieces in the oil pan until they are fragrant. Then add the dried chili and millet pepper pieces to the next tablespoon of bean paste and red oil.
10. After sautéing, add about 1000 grams of water or stock.
11. After boiling in the pot, put the head and tail of the fish in the pot and cook for more than 30 minutes. Until the thick fish soup is cooked. (If the stock is added in step 10, about 10 minutes)
12. Boil the bean sprouts in a separate pot and spread it on the bottom of the pot.
13. After the fish head and tail are cooked, remove them and place them on the bottom of the pot. Place the fish fillets and cook for about 5 minutes. Then pour the cooked fish into the bottom of the bowl, and sprinkle garlic leaves, millet pepper or dried pepper, and the ground pepper, sesame pepper powder and chili froth. Heat the oil in another pot to 80% heat, then pour into the fish bowl and cook the ingredients just scattered on the top.
14. It's ready to eat.
Tips:1. It would be better if there is ready-made prickly ash powder.
2. In the picture, I used the garlic segment, but actually it is better to use the scallion segment.
3. The thinner the fish is cut with an oblique knife, the better.
4. If you don't like bean sprouts as a base, you can also choose lettuce or cucumber.
