First, separate the fish head, fish bones and fish, and put the fish heads together without curing.

Cut the fish with an oblique knife.

Put the cut fish into a bowl alone, add onion, ginger, garlic, starch, salt and eggs and marinate for 15 minutes (the amount of salt should be controlled by yourself, not too heavy).

Wash the bean sprouts, put them in a pot and boil them in water, then take them out and put them in the bottom of a big bowl.

Put some oil in the pot, then add bean paste (2 tablespoons), add onion, ginger, garlic, pepper and pepper and stir-fry until fragrant.

Stir-fry the fish head and bones for half a minute, then add water to boil and simmer for 5 minutes (to make the ingredients smell).

At this time, when the fish head is cooked, take it out immediately and put it on the bean sprouts.

After all the fish heads are fished out, the fish is served at last. Fish should not be cooked for a long time. After boiling for half a minute, take it out and put it on the fish bones, so that it tastes layered (the meat on the top is the most tender, the fish bones in the middle and the bean sprouts in the ground).

After taking out, the soup is finally seasoned and poured into a bowl.

Then sprinkle with chopped green onion and coriander.

The last step is to wash the pot and add more than ten spoonfuls of oil. At the same time, add dried pepper and pepper. Don't wait too long to prevent the pepper from turning black. When you smell the fragrance, pour it on the cooked fish, because the oil is very hot and you will hear a hiss when you pour it.