1. Choose a fish with few spines, debone the fish, cut the bones into large sections and make a soup first.
2. Peel and slice the fish, add appropriate amount of white pepper, starch, cooking wine, egg white, and a small amount of salt to the cut fish fillets. Seal them with plastic wrap and store them in the refrigerator.
3. Add a small amount of base oil to the pot, add sliced green onion, ginger, fish bones, fish head, fish skin, and fry until golden; add enough boiling water to simmer over high heat, keep the high heat and simmer to boil into white soup, and boil the fish soup for later use.
4. Chop the small pickled peppers and leave a few complete pickled peppers to make it look better. Cut the green peppers and red peppers into sections; add rapeseed oil to the hot pot and cool oil pan, add rattan pepper, ginger slices, and minced garlic to fry for a fragrance .
5. Add minced pickled peppers and stir fry until fragrant, add the cooked fish soup, add the fish fillets; when the fish fillets are cooked, put green and red peppers on it, and then add a bunch of fresh rattan peppers.
6. Pour hot rapeseed oil on it and remove it from the pot.
Tips:The ecological fish of Wanfeng Lake has few tender thorns, high protein content, and the fish is delicious and has no muddy smell.