1. Rinse Jiang Tuan Fish and set aside
2. Fish with a knife, put pepper, green onion, ginger, cooking wine, salt, marinate for 20 minutes
3. Stir-fry cabbage with garlic moss and set aside
4. Wrap the egg liquid with cornstarch and set aside
5. Pour in peanut oil in a hot pan, and fry the fish until six or seven mature
6. Pour the rapeseed oil from the pot, saute the green onion, ginger and garlic, add the dried chili section and the pepper, fry the two sauces into red oil, add water, add water to the amount of water to foam the fish fillets, boil the water, and release the soy sauce. Pump
7. Put the fried fish fillets in the broth, evenly put it in the pot without stirring it back and forth, so as not to break the fish, simmer for 25 minutes
8. Heat the blanched cabbage and garlic moss next to the soup, add a little salt before starting the pot, remove it and put it in the fish container, put the fish and the soup together, put the green onion, dried chili, and minced garlic moss, heat the oil quickly Pour in, you can put coriander section.
Tips:Don't move the fish, as long as the amount of water is enough, they won't be muddled! Enjoy!