2. First, clean the snakehead, put it on the chopping board and cut it from beginning to end. It is best to compact the fish, cut the bones into small pieces of 2-3 cm, chop the fish head from the middle and cut the fillets into small pieces.
3. Wash the cut fish fillets with cold water. It's best to soak the fillets for a while to soak out the blood. The purpose of this is to reduce the fishy smell.
4. Red pepper is cut into pepper rings, cucumber is peeled and cut into hob blocks, onion is cut into minced onion, ginger is cut into Jiang Mo, and garlic is cut into minced garlic.
5. Take out the washed fish fillets and dry them. Add appropriate amount of salt, cooking wine and a small amount of water and grab them evenly by hand. Finally, put an egg white and a proper amount of starch, grab it evenly in one direction and marinate it for 10 minute.
6. Pour water into the pot, bring it to a boil with high fire, then blanch the fish fillets for about 30 seconds, blanch the cucumbers and red peppers for 1 min, and take out to control the moisture.
7. Pour cooking oil into the pot, add onion, ginger and garlic and stir-fry until fragrant. Add appropriate amount of water, salt, pepper and sugar and stir-fry evenly. After the water is boiled, pour in a little starch water to thicken it. When the soup becomes sticky, pour the fish fillets, Chili rings and cucumbers into it and stir-fry evenly, then take out the pot.
8. Pour the right amount of water into the pot, blanch the fish head and bones, add the right amount of salt and cooking wine, stir well, boil the water, blanch for about 2-3 minutes, skim off the foam on it, and clean the fish head and bones with cold water.
9. Pour the cooking oil into the pot, add a spoonful of flour, stir quickly and evenly, and stir into a paste. Add a proper amount of water, put the fish head and bones in, add a proper amount of salt, cooking wine and pepper, stir well and cook for 10 minute. Then pour some sesame oil out of the pot.