Cooking method
1. fresh fish by dissecting and killing, remove scales, fins, gills and viscera washed, with a knife blade under the two fish, another fish head split, fish bone chopped into 1.5 cm size of the block; pickled bok choy washed slightly, cut into short sections; garlic peeled into a clove washed; ginger washed and cut into slices; pickled red pepper crushed into fine powder.
2. pot on the fire, under the oil burned to fifty percent hot, put the garlic cloves, ginger, pepper grains burst out of the flavor, and then under the pickled vegetables stir-fried, mixed with fresh soup boiling, under the fish head, fish bone block with fierce fire simmering, beat all the foam, cooking wine, under the Chuan salt, pepper, after the seasoning, continue to simmer.
3. Fish sliced diagonally into 3 mm thick skinned fish, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate (MSG) code taste, and then break the shell of the egg, pour the egg white, mixing well so that the fish is wrapped in a layer of egg white, and then gradually shaking the fish slices into the simmering pot of fish soup.
4. Another pot on the fire, under the oil burned to fifty percent hot, under the bubble chili pepper stir-fried flavor, immediately poured into the soup pot to cook for a few minutes until the fish slices broken raw, under the MSG to enhance the flavor and freshness, from the pot poured into the soup bowl is complete.