Cooking Steps

1. 

   Step1:Prepare the required materials. Cut the pickled vegetables into pieces. Remove the head of the fish. Slice the fish bones obliquely. Leave the net fish meat. Wash the fish with water. The knife obliquely is 40 degrees. Slice the fish from the tail. The direction is the blade towards the tail. Slice the fish.

2. 

   Step2:Take a tablespoon of salt and wash it with water to make it crystal clear. Marinate the fillet with salt, white pepper, 1 egg white and 3 teaspoons dry starch. Marinate for 20 minutes. Wash the fish head and bones and reserve the blood stain.

3. 

   Step3:Blanch the pickled vegetables and take them out for use. Cut the dried red pepper into small sections, scallion into large sections, ginger slices and garlic slices. Put oil in the pot. Stir fry chives, ginger and garlic. Put in the fish head, fish tail, fish bone and fry the fish skin to change color.

4. 

   Step4:Add pickles and stir fry for one or two minutes. Add enough boiling water. Bring to a boil. Cook for 20 minutes until the fish soup is white. Season with salt. Take out the fish head and pickles and so on. Put them on the bottom of the basin. Heat up the fish soup. Put in the fish fillet a little.

5. 

   Step5:Fish fillet 7.8 mature, remove and put on top of the basin. Pour in the fish soup. Put the oil in the pot. Put the pepper and chilli in the cold oil. Light the fire. The chilli will become bright and dry. Take out the pepper and pepper and put them on the fish fillet. Sprinkle the green pepper on the fish fillet. The oil burns and smokes. Pour it on the fish fillet. It's done.