Preparation materials: 300 grams of fish. 10g salt, 10g monosodium glutamate, 5g chicken powder, 20g dried pepper, 10g pepper, 8g sugar, 10g vinegar, 20g old oil, 20g pickled pepper, 20g fresh soup and 15 cooking wine.

Wash the fish, remove the head and tail, cut it open from the abdominal cavity, take out the internal organs, cut it into 8 cm long sections, add 5 grams of salt, cooking wine, ginger and onion, and marinate for 20 minutes; Soak ginger, pickled pepper and dried pepper into powder; Add 2 grams of salt, chicken powder, sugar and 4 grams of vinegar to the fresh soup and mix well.

Put 500 grams of salad oil in the pot. When it is 80% ripe, put the pickled fish, onion and ginger into the pot and fry for 3 minutes until the surface is dry. Take it out for later use.

Add 30g of salad oil into the pot, stir-fry the soaked Jiang Mo, pickled pepper powder, dried pepper powder and pepper for 5 minutes when it is 70% hot, add the seasoned fresh soup to boil, add the fried fish and old oil, collect the juice with strong fire, and add the remaining salt, vinegar, sesame oil and monosodium glutamate.

Put the fish in a plate, filter the soup, pour it into the plate, let it cool, and decorate with 3 grams of onion and red pepper slices.