1. Clean and slice the tidal white black fish bought from the gluttonous cat; shred the chili. Soak the black fish in fine salt water, and then control the water for later use.
2. Add oil in a hot pan and stir-fry the shredded pepper until fragrant.
3. Then stir-fry the bone-in fish pieces in the pot.
4. After sautéing until the flavor comes out, put the mustard slices in the pan and sauté until the flavor comes out.
5. Then add boiling water, add appropriate amount of cooking wine and fine salt to taste, add black fish fillet after the soup base is open.
6. Slightly blanch it to turn off the heat, add an appropriate amount of pepper to taste, and you're done.
Tips:1. Pass the fillets in fine salt water so that they will not break up easily when they are blanched.
2. Pickled mustard and peppers are not easy to cook for too long, it is best to rinse them with boiling water, so that the taste of these two ingredients can be maintained.
