1, material: a snakehead is about 1.5kg, half a lettuce, one potato, an appropriate amount of Flammulina velutipes, one lemon, four green onions, garlic, ginger, pepper, millet pepper and one green pepper.

2. Wash the ingredients for later use.

3. separate the fish bones from the fish and wash them. Marinate fish bones with salt and cooking wine for later use. Next, deal with the fish.

Step 4 slice the fish

5. Cut the fillets and put them in clear water to wash away the blood.

6. squeeze the water a little.

7. Add salt, starch, egg white and lemon juice, grab them evenly by hand and put them in the refrigerator for refrigeration.

8. Vegetables: sliced potatoes. Slice lettuce. Cut four slices of lemon and squeeze the rest into juice. Slice garlic and ginger, cut onion, and cut pepper into small pieces for later use.

9. First boil a pot of boiling water to make fish soup. In addition, I use two pots and one pot to cook hot water. Cook fish soup in a pot, heat it and put oil in it. Drain the fish bones with kitchen paper and fry until golden on both sides.

10, add scallion, ginger slices, pepper and pepper to stir fry.

1 1. Pour boiling hot water once, and simmer slowly after boiling. To make the soup white, you need to add enough boiling water at one time. )

12. At this moment, another pot of water is also boiling. According to the maturity of vegetables, first add potatoes and cook for two minutes, then add lettuce and Flammulina velutipes to cook. There is a washbasin that can be used. When the dishes are cooked, this pot can burn some hot oil for later use.

13, the dishes are ready and the fish soup is almost ready. Season with salt, chicken essence, lemon juice and white vinegar. Put the fillets in the fish soup and simmer for about five minutes.

14. Spread fish on vegetables.

15, pour in fish soup, and spread with lemon slices and red and green peppers. The oil burned until the smoke drenched the pepper. Those who like lemon flavor can drop some lemon juice on it.