1. The main and auxiliary seasonings include Qingjiang fathead fish 1 slice, cooked bacon 30g, thin-skinned green pepper 100g, Jingshan late rice 500g, mineral water 500ml, pepper 20g, cooked lard 100g, salt 5g and monosodium glutamate 10g.

2, the fat fish takes the head, the head is cut from the middle, washed and chopped into pieces, and fried in a pot until both sides are slightly yellow for use. Wash the thin-skinned green pepper, cut it into rolling blades, sprinkle with salt and marinate for 5 minutes, and blanch for later use.

3. Wash Jingshan rice, add mineral water and cook it into rice for use. Heat a pot with high fire, add cooked lard, sliced bacon, garlic, ginger, pepper, dried pepper and Jingsha bean paste, add fish head, cook wine, pour broth, add salt, monosodium glutamate, sugar, soy sauce and balsamic vinegar 20g each, cover and cook with high fire, and reduce the heat to about 18.

4, add pepper, green pepper pieces, simmer juice, pour vinegar, put in a casserole, sprinkle with chopped green onion, and serve with rice. Fish tails can be steamed with fish balls or chopped peppers, served together and eaten with a fish. The fish is tender and delicious, the soup is thick and the sauce is rich. There is rice in the soup, which has an endless aftertaste.