1. Cut the fish into thin slices, slice the ginger and garlic, wash the vegetables and set aside
2. Add salt, cooking wine, ginger slices, sugar, pepper, cornstarch, and egg clear to the fish fillets and marinate for 15 minutes. The fish heads and fish steaks are marinated with salt, cooking wine, and ginger.
3. Add water to the pot and boil, then add bean sprouts, cabbage, and tofu in turn. Pick up with a colander and put it into the bottom of the fish bowl for use. You can add some salt to the cooking to make it more delicious;
4. After washing the pot, pour the oil and heat it, add the bean paste or Liuliuhong spicy fish buns, stir fry, add the ginger and garlic beyond the aroma, add the fish head and pour a large plate of water (according to the size of the fish)
5. After the water is boiled, add the fish fillets and cook for two minutes. Remove the fish fillets and then add the fish fillets (remember: at this time, put the fish fillets into the pot one by one with chopsticks on a low fire to prevent the fish from sticking together due to cornstarch) .After the fish fillets are put in, cook on high heat for 15 seconds before they are out
6. Pour oil into the pan, then pour the cut dried chili and Chinese pepper into sections and stir fry with the lowest heat (to prevent the chili from being fried). After frying the aroma, use a slotted spoon to scoop out the dried chili and place it on top of the fish fillets. Then place the pan on high heat The oil inside is heated and poured on top
7. Sprinkle coriander in the last step and serve.
