1, kill the fish, chop it from beginning to end, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets with a little salt, cooking wine, peanut powder and an egg white and marinate for 15 minutes. In addition, feed the fish steak from beginning to end and add salt in the same way.

Boil a small pot of water, wash the ingredients, put them in boiling water, take them out and put them in a big tank, and sprinkle salt according to your personal taste for later use.

Add three times as much oil as ordinary cooking in a clean wok. When the oil is hot, add three tablespoons of watercress and stir-fry. Add ginger, garlic, onion, prickly ash, Chili powder and dried red pepper and stir-fry over high fire. After the taste, add the head and tail and fish chops, turn to high fire, stir well, add cooking wine, soy sauce, pepper and white sugar, stir fry for a while, add some hot water, and season with salt and monosodium glutamate (to taste salty). Wait for the water to boil, keep the fire, put in the fish fillets one by one, disperse them with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.

Take another clean pot and pour it (the specific amount of half a catty of oil needs to be determined by the size of the prepared vessel. When pouring it into the big tank, all the fish and bean sprouts will be submerged, and the amount can be used). When the oil is hot, turn it off and dry it fresh. Then add a lot of pepper and dried pepper (depending on the degree of personal passion), and slowly stir-fry the fragrance of pepper and pepper with flame. Be careful not to use too much firepower to avoid sticking. When the color of pepper changes rapidly, immediately turn off the fire, pour the oil in the pot and pepper pepper into a large oil pan in Yu Sheng and burn it carefully! !