1. Ingredients: clean the fish fillets, add white pepper and cooking wine, and marinate for 10 minutes; wash the bean sprouts and rapeseed; chop the garlic into minced garlic, and cut the green garlic seedlings into small cubes
2.
Put a little oil in a wok to heat up, add bean sprouts and a little salt, stir fry and pour into a casserole
3. From another pot, add about 800ml of water (adjust according to the amount of vegetables and the size of the pot) to boil, add the spicy fish seasoning and cook for 2 minutes
4. Add the fish fillets and boil for 1 minute
5. Add the rapeseed, blanch it for 1 minute, turn off the heat, and pour it into the casserole (the casserole can keep warm, and the vegetables will not get cold easily)
6. Put the minced garlic, green garlic sprouts, dried chili noodles and sesame pepper in the seasoning bag
7. Heat the oil in a separate pot. The oil must be hot enough and quickly pour it on the chili surface.
