Frying:

Recipe ingredients: fish tail, pepper, red pepper, bean sprouts, vermicelli. Practice: 1. Scale the fish tail, cut it into two parts, take out the bones for later use, and then slice the fish fillets. 2, pour the right amount of oil into the pot, the oil temperature does not need to be too high, put the fish bones just picked up, both sides should be fried thoroughly, and the fried fish bones should be stewed in the pot into broth. 3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more tasty. 4. Boil a pot of water, open it, pour in the fish fillets, turn the fish fillets a few times, and you can take them out. Don't worry about the undercooked fish fillets, because they will be hot. 5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicious taste of the fish, pour the cooked fish fillets and bean sprouts into a large plate, and then prepare for the next step. 6, pour oil in the pot, the oil must be more, and there is a certain oil temperature, stir-fry the red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.

No need to fry:

1. Remove viscera and fish scales from the abdomen of live fish, slice, add monosodium glutamate with fine salt, mix well and let stand for half an hour; 2. Cut the ginger into large pieces and beat the garlic cloves; 3. Heat the cooking oil in the pot and turn off the fire. When the oil is hot, add red pepper, ginger, garlic and pepper. 4. Cook a pot of water with a few red peppers, add bean sprouts, and put the fish fillets into boiling water one by one. Turn off the heat after the fish fillets float to the surface, and then the fish fillets are tender. 5. Reheat the prepared Chili oil and pour it into this pot, and a pot of fragrant, spicy and hemp boiled live fish will serve.