Seasoning: egg white, ginger, garlic, Pixian soybean paste, a number of chili peppers, peppercorns in moderation, salt, cornstarch, cooking wine

1, will be the fish to remove the gills, guts and processed

2, cut off the head, tail to stay with the fish along the middle of the fish bone will be the fish meat sliced into two pieces.

3, fish skin side down, diagonal knife to remove the fish body of the large spiny pieces, and then cut into thin thickness of the fish.

4, ginger, garlic slices, dried chili pepper broken into small pieces.

5, fish slices into an egg white, add salt, cooking wine, starch and marinate for 20 minutes

6, soybean sprouts pinch the root, wash and spare

7, soybean sprouts into the water with a little salt to cook until soft, until cooked and fish out.

8, spread on the bottom of the container containing boiled fish.

9, pot on the fire pour oil, under the peppers slowly fry about 2 minutes

10, pour dried chili and bean paste, stir fry the flavor and red oil

11, until the chili color, fishing out half of the peppers, chili pepper to be used; garlic and ginger into the pot, stir fry the flavor

12, pour into the fish head, tail, fish bone stir fry well.

13, add the amount of hot water, not over the fish can be.

14: When the water boils, put the fish slices into the pot one by one, and gently stir with chopsticks.

15: Cook the fish fillets until browned and cooked through, about 1 to 2 minutes.

16: Pour the fish fillets and fish broth from the pot into a bowl lined with bean sprouts.

17: Spread the pre-served peppercorns and chili peppers in the bowl and drizzle with hot oil