Ingredients: Longli fish 500g, Chinese cabbage 1 piece, cucumber half root, bean sprouts100g.

Accessories: dried pepper 10g, pepper 6g, egg 1 piece, ginger and onion, Donggu spicy 1 spoon, Donggu Yipin fresh chicken essence 1 spoon, Donggu cooking wine 1 spoon, and sugar.

Steps:

1. Slice ginger, slice cucumber and cut in the middle of baby dish.

2. Add a spoonful of salt and chicken essence, a spoonful of cooking wine and an egg white to the fish fillet, stir well and marinate for ten minutes.

3, hot oil in the pot, pour in bean sprouts super soft, and put them out for use. Then pour enough water into the pot and blanch the baby cabbage and cucumber for later use.

Don't pour water on the dish, add a spoonful of chicken essence and sugar. Pour the salted fish into the pot and cook until cooked. Finally, pour out the fish and soup separately.

5. Heat oil in another pot, pour in dried Chili and pepper, add a spoonful of Donggu Xiangge Chili sauce, and stir-fry red oil.

6. Take a big bowl, spread bean sprouts, cucumbers and baby dishes at the bottom, put fish on it and pour soup. Finally, pour the hot oil on the fish.