1. Pickling materials: Basha fish, starch, white pepper, cooking wine and salt. Stir-frying: onion, ginger, garlic, bean paste, oil, salt and chicken essence. Oiling: dried pepper, millet pepper, green pepper, garlic and oil.

2. Practice: Prepare Basha fish. Remove the roots of soybean sprouts and clean them. Flammulina velutipes is cleaned. Slice Basha fish with cooking wine, pepper, egg white and salt, and then mix in starch for later use. Cut the parsley into pieces for later use. Blanch bean sprouts and celery in water until cooked. Take it out and put it in the bottom of a big bowl for later use. Blanch Flammulina velutipes. Remove and put in a large bowl.

3. Add small hot pepper and dried Chili to the wok, and stir-fry shallots and ginger with oil fried with pepper and dried Chili. Add the chafing dish and stir-fry until fragrant. Add the broth and bring to a boil.

4. Add the delicious fish fillets and cook for 2 minutes. Chop shallots and set aside. Pour all the boiled fish soup and fillets into a big bowl with bean sprouts and celery. Put the shallots on. Finally, pour the hot oil on the fish quickly.