1. After the fish is killed, wash and slice into fish fillets.
2. Marinate for 15-20 minutes with a marinade package (starch, salt, chicken essence) and a little cooking wine or white wine.
3. Two packs of ingredients-----one of the soup ingredients [Qixian watercress, pepper, dried sea pepper, green onion, sliced ginger, sliced garlic, pickled red pepper, spices (licorice, bay leaf, yamana, amomum, Cardamom, grass fruit) a little, soy sauce, rice wine]; the other package is a mixture of starch, salt and chicken essence, mainly used to marinate fish fillets.
4. Half a catty of bean sprouts.
5. Heat oil in a wok, add green onion, ginger and garlic until fragrant, pour in the soup bag, and stir-fry until the red oil comes out.
6. Add broth or water and bring to a boil.
7. Remove the residue inside, pour in soybean sprouts and cook.
8. Remove the cooked soybean sprouts from the serving plate.
9. Use chopsticks to pick the marinated fish fillets, cook for 2-3 minutes, drizzle a little sesame oil, and sprinkle some cooked sesame seeds. Can be out of the pot.
10. If you like minced garlic, add some minced garlic and sprinkle some coriander.
