Materials/tools: fish, salt, white pepper, egg white, louver, bean sprouts, green vegetables, onion slices, minced garlic, dried Chili, bean paste, chafing dish base, chicken essence, sugar, pepper, white sesame, knife, pot, bowl and spoon.

1. First cut the fish into fillets, then put it in clear water to wash away the blood, then add salt and white pepper, add some egg whites and proper amount of raw flour, and then prepare some venetian blinds, bean sprouts and vegetables.

2. Heat oil in the pot, add onion slices, minced garlic, pepper and dried pepper and stir-fry until fragrant.

3. Stir-fry, add bean paste and hot pot bottom material, then add appropriate amount of water to boil, and then remove the residue inside.

4. Add salt, chicken essence and sugar to bean sprouts and venetian blinds, then add vegetables and take them out and put them into the basin. Then put the fish fillets in low heat, cook them until they turn white, and then take them out and put them in a bowl.

5. Then pour the soup, add dried Chili, pepper, minced garlic, chopped green onion and white sesame, and finally pour a spoonful of hot oil to eat boiled fish fillets.