Cooking Steps

1. 

   Step1:1. Marinated fish slices. Now kill a bass. Cut the fish's head and bones. Slice the fish into thin slices. Wash the fish with clear water until there is no blood. Squeeze out the water. Add salt, white pepper, chicken powder, egg white, corn starch, oil. Grasp it well. Stick it on the top. Marinate it for half an hour to taste.

2. 

   Step2:2. Boiled soup. We boil the soup while we marinate the fish. Fry the fish bones and heads in the pot first; stir fry the ginger slices, garlic slices and pickled vegetables in the pot evenly; then add water, salt, chicken powder, white pepper, a little Hainan yellow lantern chili sauce (this kind of chili sauce is most suitable for sour soup dishes. It's also very hot, don't put too much), a spoonful of white vinegar and a little white sugar. Boil in high heat and turn to low heat and boil slowly; put a handful of Longkou vermicelli in the pot when you are about to leave. When the soup is milky white, you can pour all the bottom soup and ingredients into the plate.

3. 

   Step3:3. Start the pot and fill the plate. Heat another pot of clear water. Boil the fish in turn, blanch for 30 seconds, then scoop it up and put it on the bottom soup. Heat the oil again. Stir fry a little more than usual. When the oil is hot, put in the pepper section and pepper seeds (to avoid frying). Fry for about 10 seconds and immediately pour the oil (including pepper pepper) onto the fish. Sprinkle a handful of white sesame seeds, a few chrysanthemums and two lemons on the heat. A plate of hot and sour fish is ready. Even soup can be drunk.