1. Remove the bones from the prepared fish, then cut the fish into fillets and cut the bones into pieces for later use.

2. Add salt, pepper and egg white to the fish fillets, and then add starch after grasping them evenly by hand.

3. After the oil in the pot is hot, add the fish bones and fry them, then add water to make fish soup for later use. Slice the lettuce, blanch it until it stops growing, take it out and put it at the bottom of the bowl. After the oil in the pot is heated, add the bean paste and stir-fry the red oil, then add the minced ginger and garlic and stir-fry until fragrant, and then pour in the fish soup.

4. Put the fish fillets into the pot one by one and cook for 30 seconds on low heat until they are cut. Pour in water starch and thicken. When the soup is thick, put it in a bowl.

5. Stir-fry dried peppers and peppers with low heat, pour them on the fish fillets, and sprinkle with chopped green onion. A fresh and delicious shabu-shabu fish fillet is ready.