1. The fish is killed and cured, and the ingredients are prepared.
2. The fish is divided into blocks, and the fish fillets.
3. Put the fish bones and fish fillets into the water, rinse them, put them into bowls, add the sliced ginger and spring onion, cooking wine, pepper, salt, cornstarch, grab evenly and soak for later use.
4. Put the wok into the water and boil, remove the enoki mushrooms, soybean sprouts, lettuce, and put them in a soup bowl. Add oil to the pan, add minced ginger and garlic, peppercorns, and bean paste to a low heat and fry until fragrant. Add fish bones and stir fry together. , Add cooking wine, vinegar, water, soy sauce and toning, season with salt and cook for about ten minutes, then remove and place on top of vegetables. When the soup in the pot rolls up again, grab the fish fillets and shake them down into the soup. When the soup boils, the fish fillets will be cooked. Sprinkle in the MSG and pour the soup together in the soup bowl. Sprinkle chili powder and chopped green onion on top. Then clean the pot and cook the oil. Fry the dried pepper section until the sauce is red and pour the fish on top. The aroma is aroused and you are done.
Tips:Fish should be fresh and clean. The sizing should not be too thick. The spiciness can be added or subtracted according to personal preference. My little princess does not eat spiciness, so I put a little bit less.
