Exercise:

1 and 1 the snakehead is peeled and the head and tail are removed. Cut the fish bones into small pieces of about 4cm, and cut the fish into 2mm thin slices with an oblique knife.

2. Add 1 tablespoon salt, 2 tablespoons cooking wine, 1 tablespoon white pepper, 1 tablespoon starch and 1 egg white into the fish fillets, mix well and marinate for 15 minutes.

3. Heat the oil in a hot pot, pour in the fish bones, and fry on low heat until both sides are golden.

4. Move the fish bones into the soup pot, pour 750ml of hot water into the raw materials, add 3 slices of ginger and boil, simmer 15-20 minutes, and filter out the fish soup after the soup is milky white.

5. 1 yellow lemon is washed and cut in half, half of which is sliced to remove seeds, half of which is juiced, and three passion fruits are dug out for later use.

Removing the seeds of lemon can remove the bitterness very well.

6. Heat another pot with hot oil, add 1 tbsp Jiang Mo, 1 tbsp minced garlic, 2 tbsp yellow lantern Chili sauce and 3 millet pepper rings, and stir-fry until golden brown.

7. Pour the fish soup, add 1 tablespoon salt and 1 tablespoon white pepper, add lemon slices and 100g Flammulina velutipes, simmer for 5 minutes after boiling, add the juice of half a lemon, then add the marinated fish fillets and cook until the color changes, and turn off the fire.