Making:

(1) Select stone fish, green pepper, red pepper, ginger, refined salt, monosodium glutamate, white vinegar, spicy oil, yellow wine, garlic, Chili sauce and other raw materials.

(2) Remove viscera and gills from stone fish, fry until cooked, shred green and red peppers, put stock in a pot, and add garlic, Chili sauce, shredded ginger and salt. Bring to a boil, add slate fish and yellow wine, stew over low heat, pour shredded green and red pepper into the soup when it is milky white, then add monosodium glutamate, white vinegar and spicy oil, and take out.

Features: the juice is milky white and reddish, the fish is fresh and tender, and the sour and spicy taste is moderate.