1, fresh fish by dissecting and killing, remove scales, fins, gills and viscera, wash, with a knife blade under the two fans of fish, the other fish head split, fish bone chopped into 1.5 cm size of the block; pickle a little bit of green vegetables, cut into short sections; garlic peeled into a petal washed; ginger washed and cut into slices; pickled red pepper crushed into fine powder.

2, the pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger, pepper grains burst out of the flavor, and then under the pickled vegetables stir-fried, mixed with fresh soup boiling, under the fish head, fish bone block with fierce fire simmering, beat all the foam, cooking wine, under the Chuan salt, pepper, after the seasoning, continue to simmer.

3, the fish oblique blade into a thick 3 mm skinned fish slices, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate (MSG) code taste, and then break the shell of the egg, pour the egg white, mixing so that the fish slices wrapped in a layer of egg white, and then gradually shaking the slices of fish into the simmering pot of fish soup.

4, another pot on the fire, under the oil burned to 50 percent hot, under the bubble pepper stir-fried after the end of the flavor, immediately poured into the soup pot to cook for a few minutes until the fish slices off the raw, under the MSG to enhance the flavor and freshness, from the pot poured into the bowl of soup that is complete.