material

1 about 2 kg of snakehead, a little wide vermicelli, a little bean sprouts, onion, ginger, garlic, dried pepper, pepper, half of tsaoko, cinnamon, 2 star anise, fragrant leaves (clove and kaempferia kaempferia can also be put), salt, chicken essence, pepper, cooking wine, raw flour, 1 egg white.

working methods

1. Black vermicelli is soaked in hot water in advance; Remove the roots of bean sprouts, clean the snakehead bought in the market, chop off the head, cut the fish into butterfly-shaped fillets (you can also buy good fillets in the market, which is simpler and more convenient), add salt, chicken essence, pepper, cooking wine, egg white and raw flour, grab them evenly, and put them in the refrigerator for pickling.

2. Cut the dried pepper into sections, put more oil in the pot, heat it, and then turn off the heat. Put all the spices in the pot until the fragrance comes out and the color darkens. Pour the oil and spices into a bowl for later use.

3. Soak the bean sprouts in a boiling water pot until half cooked, and take them out for later use; Cut 3 cloves of garlic, ginger and onion into powder; Heat sesame oil in the pan, add chopped onion, ginger and garlic, stir-fry for a while, add appropriate amount of bean paste and stir-fry until red oil appears, and add appropriate amount of fish bones and pieces to stir-fry until slightly cooked.

4. Pour a large plate of water into the pot, add wide vermicelli and boil together, add appropriate amount of salt and chicken essence, keep the salted fish slices in the pot boiling, and spread them out quickly with chopsticks. Once they turn white and mature, turn off the fire and keep them tender and smooth.

5. Spread the half-cooked bean sprouts at the bottom of the big bowl, first remove the fish bones and vermicelli and put them on the plate, then put the fish fillets and soup on the plate, spread 2 cloves of minced garlic and chopped green onion on it, add a little spice for cooking, and pour hot oil into the other pot to stimulate the fragrance.