Cooking Steps

1. 

   Step1:The fish was handled by the mouth guard. The fish's head and bones are separated from the fillets.

2. 

   Step2:Slice the lemon in the middle. Squeeze the juice on both ends.

3. 

   Step3:Marinate the fish head and bones with salt, pepper and cooking wine for 5 minutes. Fry in hot oil until both sides are golden. Set aside.

4. 

   Step4:Rub fish repeatedly with coarse salt until translucent (can also be omitted). Marinate with salt, pepper, cooking wine, lemon juice and cornmeal for more than 15 minutes (can be added with egg white).

5. 

   Step5:Heat the oil in the pot. Saute the garlic, scallion, ginger, pepper, pickled pepper, Sichuan pepper and chopped pickled vegetables. Pour in the fried fish bones. Squeeze the lemon juice. When the fire is on, pour in the boiling water (very important. The soup will be milky white and full-bodied).

6. 

   Step6:Add taro, corn, mushrooms, tofu and so on. Boil until the soup is thick. Add salt, pepper and lemon slices.

7. 

   Step7:Fish head and bones and side dishes in large bowl. Heat the fish fillet in the original soup. Cook it in four or five minutes. Remove and spread it into the fish.

8. 

   Step8:Can the original soup and then sear the leafy vegetables. Take out. Put scallion leaves, garlic, pepper and coriander on the fish fillet. Heat the oil in the pot and pour it on. This step is the most soul or indispensable.