Spicy fragrant fish is a famous dish of Han nationality and belongs to Sichuan cuisine. Put vegetable oil in the wok, heat it to 60%, add pepper and dried sea pepper, and then add Xixian watercress. When the watercress turns golden yellow, add onion, ginger, garlic and pickled pepper and stir-fry until fragrant. Add bone soup, move into casserole, and add spices. After the soup is boiled, add the fish pieces. Boil again, skim off the floating foam, simmer and drain.