1. Remove the spines from half of the fish.
2. Cut the fish into 3 mm thick slices.
3. Prepare red oil, chopped peanuts, sesame paste, and egg whites.
4. Put the fish fillets in a dish, add salt, cooking wine, starch, and egg white, mix and sizing.
5. Fillet with good paste.
6. Put the red oil, sesame paste, salt, monosodium glutamate, sugar, soy sauce, and vinegar in a bowl and mix well.
7. Boil the fish fillets in a pot of boiling water.
8. Blanch until the fillets show white teeth, remove them after they are cooked, and drain.
9. Pour the seasoning sauce on the fish fillets, sprinkle with crushed peanuts, and mix well when serving.
Tips:1. The thickness of the fillet must be the same.
2. When blanching fish, the amount of water should be large, the water should be boiled, and the fish fillets should be scattered.
3. When pouring the sauce, be careful not to overdo it, so as not to be too salty.
