1, pour a small bowl of salad oil, all pepper and pepper into the pot and fry slowly with low fire;

2. After the pepper becomes discolored, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

4, stir fry twice, pour cooking wine for about one night, half a spoonful of salt, add three or four bowls of boiling water;

5. When the fish head soup is cooked to taste, put the fish fillets into the cooked soup piece by piece;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before cooking;

7. There are already baked bean sprouts in the basin;

8. Pour a series of soup of fish fillets into this basin;

9. Finally, pour half a bowl of pepper and oil on it.

Exercise 2:

Recipe ingredients:

Fishtail, Chili, red pepper, bean sprouts, vermicelli

Steps:

1. Scale the fish tail, cut it into two parts, take out the bone for later use, and then slice the fish fillet;

2. Pour the right amount of oil into the pot, and the oil temperature does not need to be too high. Put the freshly picked fish bones in and fry them thoroughly on both sides. Put the fried fish bones into a pot and stew them into broth;

3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more delicious;

4. Boil a pot of water, pour in the fish fillets after boiling, turn the fish fillets white for a few times, and don't worry that the fish fillets are not cooked well, because they should be scalded with oil;

5. Boil the vermicelli in the fish soup, pour in water and bean sprouts for a while, let these ingredients fully absorb the delicacy of the fish, pour the cooked fish fillets and bean sprouts into the big plate, and then prepare for the next step;

6. Pour oil into the pot. There must be more oil and a certain oil temperature. Stir-fry red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.