Cooking Steps

1. 

   Step1:Remove the internal organs, clean and control the wate

2. 

   Step2:After controlling the dry water, use a little starch, pepper and cooking wine. Mix well and marinate for ten minutes

3. 

   Step3:Wash the potatoes, peel them and cut them into 3mm thick slices. Wash the rape by removing the yellow leaves. Wash the bean sprouts

4. 

   Step4:Cut the scallion into inch sections, the ginger into thick slices, the garlic into half of the whole piece, and the garlic into minced garlic. Cut the dried peppers into sections. Cut the Donggu wild peppers into pieces. Wash the cilantro and cut the roots into long sections. Wash the scallion leaves and cut the cilantro into long sections for standby.

5. 

   Step5:Heat the pot on the fire. Heat the oil in the lower half. Heat the onion in the lower part. Ginger slices. Garlic in the whole. Prickly ash. Stir fry the pepper in the lower half. Donggu wild mountain pepper in the East. Pixian bean paste. Stir fry the red oil. Add 500g water and boil it. Add salt, sugar and chicken powder to taste it. At this time, it can be a little salty

6. 

   Step6:Boil the vegetables until they are broke

7. 

   Step7:Put the cooked vegetables into the po

8. 

   Step8:Bring the soup to a boil again. Add the yellow hot Ding, the seasoning wine and boil for three minutes

9. 

   Step9:Take out the yellow hot dice and spread them on the green vegetables. Pour in the sou

10. 

    Step10:Sprinkle minced garlic and pepper powder in the pot. Heat the remaining cooking oil in the pot. Pour it on the top. Sprinkle the parsley and shallot sections and serve. The fish is fresh, tender and tasty. It's slightly spicy.