First, take the slaughtered live fish out along the fish bones, chop the fish bones into fish sections, cut the fish head in half, and then cut the fish into fillets. The thinner the fillets, the better.
Then clean fish bones, fish heads and fish fillets with clear water, add salt, chicken essence and cooking wine and marinate for 10- 15 minutes.
Put clear water in a large pot, boil the bean sprouts in water until the water boils, then take them out and put them in a soup pot. Then mix bean sprouts with salt and chicken essence evenly, and don't pour out the water for boiling bean sprouts. When the water boils again, wrap the salted fish with starch. First, put the fish head and bones in the pot and cook for about 2-3 minutes, then add the fish fillets, and then take out the bean sprouts cooked before the pot is opened.
Put 200 grams of cooking oil into the wok, add pepper when the oil is 70% hot, add dried pepper when the oil 10% hot, and immediately pour hot oil on the fish.
Precautions This dish, bean sprouts must be cooked, and it is best to remove the fishy lines on both sides of the fish, so that the fish will not smell earthy.