Slice the fish, add salt, white pepper, starch and cooking wine, grab it evenly by hand, then add a small amount of starch water several times, grab it evenly by hand, and then marinate it for at least half an hour.
2.
After the fish fillets are salted, we can prepare side dishes, boil a large pot of hot water, add bean sprouts, remove them and spread them at the bottom of the pot.
3.
Boil spices, add appropriate amount of oil to the pot, when the oil is hot, add pepper, dried pepper, star anise, cinnamon, fragrant leaves, dried lobster sauce and bean paste, turn to low heat, and slowly fry for 10 minute until the fragrance floats out, and precipitate red oil. Add appropriate amount of boiling water to boil, add soy sauce and salt to taste, then add chopped mushrooms and cook for 5 minutes to taste. Take out the cooked mushrooms and put them on the bean sprouts.
4.
Blanch the fish fillets, add a small amount of fish fillets into boiling water for many times, stir with chopsticks after entering the water, and take them out when the color turns white. Wait until the water boils again before scalding the fish fillets. Spread the scalded fish fillets on the mushrooms, preferably evenly, and don't crowd together.
5.
Pour in the cooked soup base, then sprinkle minced onion, ginger and garlic on the fish surface.
6.
Heat the oil in a cast iron pan. Here, I feel that the oil cooked in a cast iron pan is hotter than that in stainless steel pot. Heat until the oil smokes, leave the fire and pour it on the fish immediately. There will be a lot of noise here. If your oil is hot enough, it will stop boiling for about 30 seconds.