Ingredients: 650g of flower fish, 200g of asparagus, 7 dried chili peppers.

Accessories: 15g bean paste, 10g soy sauce, 10g oyster sauce, 5g cooking wine, 1 star anise, 4g Sichuan peppercorns, 4 slices of ginger.

How to make spicy flower fish

1. Remove the internal organs of the flower fish, wash and drain the water and set aside.

2. Cut the dried chilies into sections and soak them in warm water.

3. Remove the tail section of asparagus skin, wash and cut diagonally into sections.

4. Blanch the asparagus and remove it and set aside.

5. Heat a pan over medium heat, add an appropriate amount of oil, and when it is hot, add the drained fish, turn to medium to low heat and fry for about 2 minutes.

6. Turn over and fry for another 2 minutes, until the fish becomes golden brown.

7. The pot is ready at this level.

8. Add appropriate amount of oil to the hot pot, stir in the star anise, Sichuan peppercorns and ginger slices and sauté until fragrant.

9. Add bean paste and stir-fry until red oil comes out.

10. Pour in soy sauce and oyster sauce and stir-fry evenly, then pour in hot chili water, cover the pot and bring to a boil.

11. Pour in the fried fish. If there is not enough water to cover the fish, add more water, cover the pot and simmer for 3 minutes.

12. Add asparagus and stir-fry evenly before serving.

13. Spicy flower fish is out of the pot.