1. Fish fillet treatment:

1, clean the fish and refrigerate for half an hour, then take it out, and separate the fish from the fish bones with a knife.

2, obliquely grow the fish blade into a 5 cm, 4 cm wide and 0.4 cm thick clamping blade.

3. Put the fillets with changed knives into material A, that is, soak them in light salt water for about 10 minutes.

4. Use kitchen paper to absorb the water on the fish fillets one by one. Be patient in this step.

5. Put the dried fish fillets into the container, add the material B except peanut oil and grab them evenly by hand. Pay attention to goodbye and grab them.

6. When you catch a sticky feeling, add peanuts and mix well.

Second, the process 1:

1, soak ginger and shred, slice sauerkraut and dice pickled pepper.

2. Slice green onions and garlic, cut parsley and cut shallots.

3. Cut the fishbone into pieces for use.

4. Add lard in material C, stir-fry pickled peppers and ginger, and add sauerkraut stalks to continue to stir-fry.

5. Then add green onion slices, garlic slices and sauerkraut and saute until fragrant.

6. put the d material into a small bowl and adjust it into a flavor juice.

7. Add the broth in material C and the flavored juice mixed with material D to the pot and boil.

8. Add fish bones and cook for about 3 minutes.

9. Remove the fish bones and sauerkraut into a large bowl or basin, and leave the fish soup in the pot.

Third, the process 2:

10. Boil the fish soup, slide in the fish fillets, and quickly spread the fish fillets while they are alive. Don't move the pot again, and turn off the heat as soon as the pot boils again.

1 1, slowly pour the fish soup and fillets into a large bowl or basin, and sprinkle with chopped green onion and coriander.

12. Heat the lard in material E in a clean pot, stir-fry the pepper with low fire and take it out.

13, then add dried red pepper and sesame seeds, stir-fry until the oil temperature is slightly higher, and then add sesame oil in E.