Cooking Steps

1. 

   Step1:Wash the bean sprouts. Wash the lettuce and cut into strips. Cut the scallion, ginger and garlic and set asid

2. 

   Step2:Sliced basil. Add a spoonful of cooking wine. Cover with starch thinly and marinate with a little salt. (it can also be replaced by sliced grass carp and black fish. I prefer not to have barbed fish) starch should not be too much. Avoid turbid sou

3. 

   Step3:Put a little oil in the pot. Stir fry it in a small heat (avoid the paste pot and the taste is bitter). Put some scallion, ginger and garlic foam in it. Stir fry the pepper to taste. Add water to boil, put the lettuce first, then the bean sprouts. Heat it for a few minutes. The soup will be boiled again. Prepare a large bowl to remove the lettuce and bean sprouts. Heat the fish fillet for two minutes while the soup boils. Add salt to taste. Add some sugar according to your hobbie

4. 

   Step4:Turn off the heat and pour it into the basin. Sprinkle with scallion, garlic, pepper and dry pepper. Heat more hot oil and pour it on (the oil can be slightly burnt to smoke. It's convenient to pour in the fragrance of scallion, garlic, pepper and pepper

5. 

   Step5:Done.