1. Cut ginger into cubes, cut garlic, green onion, and chop pickled peppers.
2. Prepare a piece of Qingjiang fish from the greedy cat, remove the scales, remove the internal organs, and clean it. Use a knife to slice the fish into thin fillets. The fish heads are separated and the fish bones are cut into pieces. Mix the sliced fish fillets with ginger, cooking wine, salt, and bean paste and marinate them for later use.
3. Put the rapeseed oil in the wok, add the pepper and chili to fry until fragrant, remove the minced pieces and set aside.
4. Put oil in the wok, add bean paste, garlic, and minced ginger pickled peppers and fry to get the red oil. Add broth or water, add the beaten green onion knots, add the fish heads and fish bones to a boil. After the water boils, use chopsticks to put the fish fillets into the pot one by one.
5. Put the tofu in the pot and add an appropriate amount of salt, simmer for 15 minutes, and pour it into the container.
6. Take another pot and add cooking oil to heat.
7. Pour the cooked fish fillets into the container, sprinkle the fried chilli, peppercorns, and green pepper powder on top, pour the hot oil on the garlic and peppercorns, and then eat.
