1. First, prepare the raw materials and seasonings, wash the bean sprouts, cut the green onion, ginger and garlic slices, and wipe the dried red pepper with a kitchen paper towel.
2. Cut the fish into slices, add an egg white, a little salt, cooking wine, and starch slurry on top
3. Soy bean sprouts are blanched in a pot of boiling water until they are broken, and when blanching, add appropriate amount of salt
4. Spread the blanched soybean sprouts on the bottom of the basin
5. Put an appropriate amount of oil in the pot, add the peppercorns, and fry it over a low heat
6. Turn off the heat and then add the dried red peppers and fry them a bit, then remove them together
7. Add a tablespoon of chopped Pixian bean paste and stir-fry to get the red oil
8. Add ginger and garlic slices and stir fry for a while
9. Add appropriate amount of hot water to boil, the amount of water should be about less than the fish fillets
10. Put the fish fillets into the pot one by one, cook until the fish fillets turn white, and pour them into the pot containing the soybean sprouts together with the soup
11. Put the diced Sichuan peppercorns, dried red pepper and green onions together on top
12. Heat up another pot with a proper amount of oil and pour it into the pot.
