1. The main ingredient of the soup base.
2. Side dishes: homemade shrimp meatballs, pork shrimp balls, egg dumplings, fried lotus root. Everything else is vegetarian.
3. After removing the head, the sea bass is sliced off and the bones are cut into pieces. The fish is sliced at an angle of 45 degrees, which is slightly thicker than the boiled fish. Cut the fish head into three pieces. Wash the blood and marinate with salt and pepper for ten minutes.
4. Pat on dry starch and shake off excess dry powder.
5. After hot frying and slightly yellowish, take it out and put it in a frying pan again to fry the golden brown (it must be golden and crispy).
6. Slice onion, slice ginger, and root for coriander.
7. Put oil in the pot, a little more than stir-fry, fry the fragrant pepper, star anise, and dried chili on a low fire (soak in water before using, so that the taste will slowly come out and it will not be easy to burn). Add the ginger, onion, and coriander root after the red oil.
8. Put the fried ingredients on the side, tilt the pot a little, put the tempeh and bean paste, and stir-fry the red oil on low heat.
9. Mix and fry for a rich aroma.
10. Put the fish fillets and mix well, then add coriander leaves, garlic sprouts, and green and red peppers out of the pan.
11. Just add the stewed soup.
Tips:1. This is a delicious dry pot in itself. If you don't make the hot pot bottom, put the green and red chilies earlier.
2. The fish fillets must be fried twice until they are dry and crispy and golden, so that after being added to the soup and boiled, it will be particularly delicious after inhaling the soup.
3. You can choose the brand of tempeh sauce you like. I tried many kinds and found that the well-off beef tempeh and Fulinmen's flavor tempeh are good.
4. This dish, or the bottom of the hot pot, can be replaced with shrimp or chicken. Of course, the shrimp should not be fried, as long as it is fried with dried chilies.
5. There is salt in the sauce, the more it is cooked, the more salty it is. It is recommended not to eat too much salt. You can taste it after mixing the chicken soup.
6. The fish can be eaten before being cooked in chicken soup, but it is strongly recommended to cook it together. It's really delicious the more you cook it.
