2. Put the fish flat, and use a sharp knife to separate two large pieces of fish from the fish steak.

3. Continue to slice the two big fish into appropriate fillets.

4. Divide the fish steak into three or four sections and put it with the fish head for later use.

5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well;

6. Pour a small bowl of salad oil, all pepper and pepper into the pot, and use a small one.

All kinds of boiled fish (20 pieces) are fried slowly.

7. After the pepper changes color, use a shovel to dig out half of the oil and pepper for use.

8. Open the fire, add garlic cloves and ginger slices, and after the fragrance, put the fish head into the pot.

9. Stir fry twice, pour in a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water.

10. When the fish head soup is cooked to taste, put the fish fillets flat in the boiling soup.

1 1. Fish fillets will be cooked quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before taking out the pot.

12. There are baked soybean sprouts in the basin.

13. Pour a series of fish fillet soup into this basin.

14. Finally, pour half a bowl of pepper and oil on it.