Get the ingredients ready for use.

2.

Put the dried vermicelli in a dish for later use.

3.

Cut coriander into foam, and chop onion, ginger and garlic.

4 Add 10g oil to the pot, add onion, ginger and garlic and stir-fry until fragrant, and add Chili noodles to stir-fry until fragrant.

5. Add 200 grams of clear water, add salt, monosodium glutamate, sugar, Chongqing, pepper oil, chicken powder and mature vinegar, boil over high fire and beat into hot and sour juice.

6 put 300 grams of water in the pot, bring to a boil, add vermicelli and cook.

7 Put the fish in a clean bowl, and then pour the prepared hot and sour soup into the vermicelli.

8 sprinkle with coriander powder.