2, fish bone cut 3 cm long section, and fish head, fish tail, fish into the boiling water, boil over high heat for 1 minute out of the water, fish bone spare, fish head, fish tail placed on both sides of the stove.
3, fish sliced into a long 4 cm, 3 cm wide slices, add 2 grams of salt, 2 grams of monosodium glutamate (MSG), egg whites, wet starch code taste sizing, marinating for 10 minutes, removed into the boiling water, boil over high heat for 0.5 minutes to remove the water; clams into the boiling water boil over high heat for 1 minute, remove the water control.
4, the pot into the salad oil, burned to 40% heat into the yellow lantern chili sauce, wild peppers, minced garlic, millet chili sautéed over low heat, add fresh broth, with the remaining salt, monosodium glutamate, chicken broth, pepper seasoning, under the fish bones on medium heat to boil, remove the fish bones pads into the glass stove, clams and then into the broth in the high-fire cooking for 2 minutes, fish out of the clams into the stove around.
5, slippery cooked fish fillets on the fish bone, pour the pot of soup on the table can be.