Cooking Steps

1. 

   Step1:Slice the fresh fish. Marinate with salt, cooking wine, white pepper, protein and starch.

2. 

   Step2:Spare ginger and garlic.

3. 

   Step3:Heat a small amount of oil. Stir fry the onion and garlic, two spoonfuls of Pixian bean paste. Stir fry the fish bone and fish head pickles for 2 minutes. Pour in half of the pot of high soup (chicken soup and bone soup are all available) and bring to a boil. Add a proper amount of seasoning to make a proper taste. Boil for 1520 minutes in a small heat.

4. 

   Step4:Take out the dry goods and put them into the utensil. Leave the soup in the pot.

5. 

   Step5:Marinate the fish slices, slide them into the soup and cook them. White fish fillet is OK. Cooked fish taste a little old.

6. 

   Step6:Take out the fish fillet and water the soup. Put the red pepper section and the prickly ash on the fish meat. Boil over high heat and pour some boiling oil on it.