1. Chop off the fish head with a knife and split it in the middle.
2. Half of 3 catties of fish is enough.
3. Start from the tail of the fish to fillet.
4. The fish fillets are ready.
5. Grab the fish fillets with sweet potato starch, wash the bean sprouts, and set aside various seasonings.
6. Put oil in the pan and fry the garlic first.
7. Pour the pepper, green onion and ginger into the pot.
8. Stir fry the fish bones and add the pickled sansho pepper.
9. Bring water to a boil, simmer for 10 minutes, add mung bean sprouts and bring to a boil.
10. After the bean sprouts are cooked, add salt and season the chicken essence to a pot.
11. Put the fish fillets into the pot piece by piece with chopsticks.
12. It's cooked after boiling, even the soup is on top of the bean sprouts.
13. Add peanut oil to the pot, put the dried chilies and peppers on a low heat to simmer out the spiciness, about 2 minutes.
14. Put the boiled chili on the fish fillet, the spicy fish is OK...
15. Smooth and tender fish fillets...
Tips:1. Fillet the fish from the tail, it is not easy to cut off the bones.
2. Fish fillets with sweet potato starch are not easy to break.
