1. Pickling: Basha fish, starch, white pepper, cooking wine, salt, stir-frying: onion, ginger, garlic, bean paste, oil, salt, chicken essence, and oiling: dried pepper, millet pepper, green pepper, garlic and oil.

2. Remove the roots of soybean sprouts and clean them.

3. wash the Flammulina velutipes.

4. Slice Basha fish with cooking wine, pepper, egg white and salt to taste, and then mix in starch for later use.

5. cut the parsley into sections for later use.

6. blanch soybean sprouts and celery in water until cooked.

7. Take it out and put it in the bottom of a big bowl for later use.

8. blanch Flammulina velutipes.

9. Take it out and put it in a big bowl.

1. Add small hot pepper and dried pepper to the wok.

11. Stir-fry shallots and ginger in oil that has been fried with pepper and dried Chili.

12. Add the chafing dish and stir-fry until fragrant. Add the broth and bring to a boil.

13. Add the delicious fish fillets and cook for 2 minutes.

14. Chop chives and set aside.

15. Pour all the boiled fish soup and fillets into a big bowl with bean sprouts and celery.

16. Put the shallots on.

17. Finally, quickly pour the hot oil on the fish.