Cooking Steps

1. 

   Step1:Clean the fish. Remove the black film on the abdomen. Scrape the mucus off the surface with the back of the knife. Split the back. Pull out the line. Slice the fish. Soak in blood. Rinse twice. Put all the fish soaked in blood in a bowl. Add a spoonful of salt and a proper amount of beer. Stir gently for one minute. When the fish has mucus, rinse it with water and drain the water. Salted fish....... Add salt, pepper, flower carving wine, salt, pepper and flower carving wine to fish fillet. (according to the taste of salted fish, add one more step. Add one egg white to the fish fillet. Mix well. Then add the raw meal to mix well) prepare the side dishes - konjac, potato chips, tofu, black powder belt, winter melon, kelp, agaric and green vegetables. Cook well and put into the fish container. Heat the oil in the pot. Stir fry the green pepper, red pepper and dried pepper, onion and ginger first. Stir fry in bean paste. Stir fry in fish head. Add a small piece of hot pot bottom material. Add water. Boil. Remove the material residue. Add the chicken essence salt. Put the marinated fish head and bones in a small heat. Cook and remove. Put into the fish eating container. Put in the fish slices. Cook them one by one over low heat for five seconds. Continue to remove them and put them into the fish eating container. If you want to cook the fish in high heat for seven minutes. Sprinkle sesame seeds. Add shallots. Heat the oil in a pot. Put in a handful of prickly ash. When the prickly ash is eight ripe, put in the section of the pepper. Quickly pour into the fish bow

2. 

   Step2:The same as for the pickled fish with fresh pepper. Blanch the bean sprouts. Slice the green shoots directly. Salt them. Marinate them with sugar. Two side dishes at the bottom. Heat the oil in the pot. Add a handful of green pepper. Stir fry the ginger and garlic. Stir fry the millet pepper until the red oil comes out. Add the fresh erjingtiao granules. Add water. Boil. Add salt, chicken essence and green pepper oil. Put in the fish's head and bones. Cook for two minutes and put in the fish slices one by one. Boil it again and add green pepper oil.

3. 

   Step3:Ditto for pickled fish. Cut the pickles and set aside. Put the scallion. Ginger. Dried pepper ready to put in a small bowl. Beat the garlic and cut it into pieces. A handful of white sesame seeds. Put the dried pepper in another bowl. Boil the pickles in the pot. Heat oil in the pot and add in scallion, ginger, prickly ash and dried pepper. Stir fry until fragrant. Pour in sauerkraut. Stir again and serve. Heat the oil in the pot. Pour in the fishbone and shake it constantly. Stir fry and pour into boiling water. Pour in sauteed pickles. Add pickles. Add cooking wine. Salt, chicken essence and suga

4. 

   Step4: