1. Slaughter the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets with a little salt, cooking wine, corn starch and an egg white and marinate for 15 minutes (fish heads, fish tails and fish chops are marinated in another plate in the same way).

2. Boil a small pot of water, blanch the washed bean sprouts in boiling water, remove them and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to the pot. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take another pot and pour half a catty of oil (the oil is poured into a big pot, and all the fish and bean sprouts are submerged). Turn off the fire when the oil is hot and let it dry first. Then add Zanthoxylum bungeanum and dried chilli, and stir-fry slowly. Be careful that the fire is not too big to avoid frying.

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.