1. Cut the Qingjiang fish into thin slices and control the water several times. Give the salt, chicken powder, pepper powder, cooking wine, egg white, cornstarch, sizing, and then use it after the fish soup is boiled! Cut the fish bones into sections for later use!
2. Ingredients are used for cutting and preparing.
3. Heat in a pot with rapeseed oil to fry the fish bones on both sides, and saute the ginger slices.
4. Over high heat, boil 3 kg of broth or boiling water, cooking wine, and white pepper for 10 minutes.
5. Change the heat to a low heat, and put the fish into the pot neatly. When the fish is boiled, it turns into white, turn off the heat and put it in a soup pot.
6. Put the rapeseed oil in a small aluminum pot to heat the pepper, add the fresh rattan pepper, and fry the pepper oil on a low fire. Then add the chili rings, and stir the garlic into a chili and sesame material.
7. Finally, put the pepper and sesame material in the fish soup, stir gently, let the pepper and sesame flavor into the fish soup.
