Dice hang peppers, red rice peppers, and pickled peppers for later use; cut green onion into shredded green onions, save some and cut green onions for later use;
Wash the seabass slices and slice the fish on both sides, and chop the fish bones into pieces for later use;
Use cooking wine and salt for the fish fillets.
Heat oil in a pot, add fish bones and fry until fragrant;
Add appropriate amount of hot water to boil, turn to medium heat and cook for 10 minutes until the soup is milky white;
After the soup is cooked, remove the fish bones, add the fish fillets and blanch them until cooked;
Finally, the next three kinds of peppers, green onions and fish meat are cooked together, and some salt is added to taste.
Put the green peppercorns in the pan and put it on the plate, and drizzle with appropriate amount of pepper oil.
Red rice pepper is used to highlight the spicy flavor. The fish soup is used as the soup base, together with the hemp of Chinese pepper and the dry spicy of rice pepper, which can fully highlight the deliciousness of the fish.