2 kg of fish, (three servings) three or two handfuls of dried red peppers (to be cut open), half a bowl of peppers, ten garlic cloves, one piece of ginger, five onions, a little salt, half an egg white, a little starch, three or two sunflower seeds oil, two or two Chili oils, one white sesame seed, one cucumber and one soybean sprout.

Steps:

1. Wash the fish and pay attention to the black part of the belly. Pick out the fish along the bones, and cut the fillets obliquely into half-centimeter-thick fillets with a knife, so there are not so many thorns. (Tip: When buying fish, you can ask the master to help you pick the fish head and fishbone. As for the fish fillets, you'd better go home and slice them slowly, because the master doesn't have much time to slice them for you.

2. Put the fish fillets into a dish, add egg white, salt and starch, grab them evenly by hand, cut garlic into mashed garlic for later use, remove seeds from dried peppers and cut them into sections, and cut sauerkraut and Jiang Ye into sections for later use.

3. Heat the oil in the pot, add ginger, garlic, red pepper and pepper, stir fry the fish bones, and then put them in cold water. After rolling, pour the cut cucumber and soybean sprouts into the pot.

4。 Add fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. You don't need to wait for the water to boil after you put in the fish fillets, just a little bubbling, so the fish fillets will be smooth and tender! )

This is the most important thing! Look at the smell of fish. Heat the pan, pour in the oil and Chili oil, and heat it to 80%. Put down the red pepper and pepper and stir-fry until fragrant (be careful not to stir-fry for too long, just change color slightly). Pour it directly on the fish noodles, only listen to the "squeaking" sound, sprinkle with chopped green onion, and the fragrance will come to your face, spread throughout the kitchen, and float to the table, and then serve.