1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining boiled fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn flour and a kind of protein, and marinate them for 15 minutes (the fish heads, fish tails and fish are placed in another plate, which is also marinated);

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). When you pour it into a big basin, the fish and bean sprouts will all be submerged. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. Method 2: Preparation of boiled fish:

1, chop off the fish head and divide it into two halves;

2. Put the fish flat, and use a sharp knife to separate the two large pieces of fish from the fish steak;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well;