Ingredients: male fish 1 strip, 2.5-3kg (cut from the head and back with a knife), 3 local green and red peppers each, cut into finger-wide pieces, ginger slices, garlic seeds, some perilla (7-8 pieces of perilla are best fresh and shredded), a little dried Chili powder, and the necessary seasonings are salt, monosodium glutamate and chicken essence.

Practice: put a spoonful of oil in a red pot until the oil boils and smokes, add 2 tablespoons of ginger, garlic and salt, then add fish, fry the back first, turn the other side over when the skin is golden yellow, drop a little white vinegar, add about 2 kg of water, pour the prepared fermented milk into the soup, add white sugar and dried pepper, cover the lid and cook over high fire. After boiling, cook for 3 minutes until the soup is milky white.

After 3 minutes, open the pot cover, put the pepper segments and perilla into the pot, add chicken essence and monosodium glutamate to adjust the taste, continue to cook for one minute, take out the pot, put a little lard in the soup as clear oil, sprinkle with chopped green onion, and make a delicious boiled live fish!

Have a good time and enjoy your meal!