Cooking Steps

1. 

   Step1:The reason why I choose black fish is that it's tender and has fewer thorns. So it's better for the old and the children to choose this one. Or Jiangtuan is also a good choice. Take the back of the knife and scrape it from head to tail. Then wash it with boiling water of about 80 degrees. Then scrape it from head to tail to remove the mucu

2. 

   Step2:Head and tail. Cut two pieces of fish from the neck of the body. Then cut off the bones

3. 

   Step3:Follow the texture of the fish. Slice the fish carefully with a slanting knife (as thin as possible

4. 

   Step4:Add scallion, ginger, garlic, starch, white wine, cooking wine, salt, white pepper and proper amount of seafood soy sauce to fish fille

5. 

   Step5:Cut the fish head and bones into sections. Add the same amount of the abov

6. 

   Step6:Pour some salt and oil into the boiling water. Scald the bean sprouts and put them into the bottom of the plate

7. 

   Step7:Cut the bean skin into sections. Stir fry in the wok. Remove the beany smell. Put in the plat

8. 

   Step8:Add salt, oil and a small amount of white wine into the cold water. Put in the fish bones and fish heads. After boiling, stew for three minutes and put them in the plate. Change the heat to boil and turn to a small heat. Put the fish slices into the pot until boiling. Put them at the top of the plate. Pour the fish soup into the plate

9. 

   Step9:Hot pot of cold oil. Add pepper, rattan pepper, seasoning and cinnamon into the small fire to slowly stir up the fragrance. Add the dry pepper section. Turn off the fire after ten seconds. Stir up the hot pepper fragrance with the remaining temperature. Take out the right amount of spices

10. 

    Step10:Pour the remaining spices and oil into the plate. Sprinkle with scallion and enjoy.