Cooking Steps

1. 

   Step1:Kill and clean the fish. Chop the head and tail. Slice them into fillets. And chop the remaining fillets into several pieces. Marinate fish fillet with a little salt, cooking wine, water starch and chicken essence for 30 minutes.

2. 

   Step2:Boil a small pot of water. Wash the bean sprouts. Scald them in boiling water. Scoop them into a large basin. Sprinkle a little salt according to your taste. Set aside.

3. 

   Step3:In a clean wok, add three times as much oil as usual. When the oil is hot, add three tablespoons of soy bean sauce and stir fry until fragrant. Add ginger, garlic, onion, prickly ash, and dried red pepper and stir fry in small heat. Add head and tail and fish fillet after taste. Turn to high heat. Stir well. Add some wine, soy sauce, pepper and sugar. Stir for a while. Add some hot water. Taste the salt. Add salt as appropriate. Wait for the water to boil. Keep the fire on. Put the fish in one piece. Use chopsticks to disperse. 3-5 minutes, then turn off the fire. Pour the cooked fish and all the soup into the large bowl with bean sprouts.

4. 

   Step4:Take another clean pot and pour in the oil (the amount of oil depends on the size of the prepared container. When pouring into the large pot, submerge all the fish and bean sprouts). When the oil is hot, turn off the fire and air it first. Then add in a lot of pepper and dry pepper (depending on the degree of personal preference for spicy). Stir fry pepper and pepper slowly with a small fire. Pay attention to the fire can not be too big, so as not to fry.

5. 

   Step5:When the color of pepper changes quickly, turn off the fire immediately. Pour the oil in the pot and pepper into the big bowl of fish