1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish fillets into several pieces;
2. Use the fish fillets Mix a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes;
3. Put the head, tail and fish fillet on another plate and marinate in the same way;
4 . Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;
5. Place in a clean wok Add three times the amount of oil for normal cooking. After the oil is hot, add 45 grams of watercress and saute until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat;
6 . After the taste is cooked, add the head, tail and fish fillet, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness) Light);
7. When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes;
8. Pour the cooked fish and all the soup into the large basin that held the bean sprouts;
9. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the container you prepared. When pouring into a large basin, the fish and bean sprouts are completely submerged (you can check visually). After the oil is hot, turn off the heat and let it dry for a while;
10. Then add Duoduo pepper and dried chili pepper (it depends on the individual) (the spicy level), use low heat to slowly stir-fry out the aroma of Sichuan peppercorns and chili peppers;
11. Be careful not to make the fire too high to avoid burning;
12. The color of the chili peppers changes quickly When it changes, immediately turn off the heat and pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish.