Cooking Steps

1. 

   Step1:Chop green and red peppers. Cut parsley and ears.

2. 

   Step2:Put salt in the wok and stir fry. Then turn the heat to put in the pepper. Stir until the skin is slightly black. Stir fry and scald the salt first to make the pepper heat faster.

3. 

   Step3:Mash the dried peppers in the stone mortar. Try not to use the machine to smash them. It can retain the flavor of peppers to the greatest extent. If the machine beat, all the pepper seeds will be broken and the fragrance will be lost.

4. 

   Step4:First cut off the head and tail of the perch. Cut down the whole piece of the meat along the fish bone. Then slice it into small pieces. Chop the fish bones into small pieces. Keep them for stewing.

5. 

   Step5:Add some salt, cooking wine, egg white and raw meal to the fish fillet. Let it stand for 5 minutes. The scalded fish fillet will be more smooth and tender.

6. 

   Step6:Take the water in the soup pot. Pour in 1 tablespoon cooking wine. Then put in the scallion knot and ginger slices to boil.

7. 

   Step7:After boiling, put in the fish bones, head and tail to boil. Cook until the soup turns white and the fish bones are completely cooked and softened, and then you can fish them out first. The whole process is about 15 minutes.

8. 

   Step8:Then put the fillets in the soup and scald them. The fillets will be cooked in a minute. You need to get them out in time. They are easy to scald. The fish pieces are put on a plate together with the fish bones and tails.

9. 

   Step9:Mix the green and red peppers, ear root and garlic powder. Add 2 g salt, 1 teaspoon vinegar, 1 teaspoon soy sauce and 1 tablespoon mashed chili powder. Finally, add the coriander and mix well. It's the highlight of this dish. If you can't accept the taste, you can skip it.

10. 

    Step10:Put the side dishes in the sauce on the fish first, then drizzle the sauce and sprinkle some cooked peanuts.