Tools/materials: fish, potatoes, coriander, starch, ginger, garlic, green onions, eggs, salt, cooking wine, bean paste, dried pepper, pepper, braised soy sauce, chicken essence, pepper noodles, pepper powder, white sesame seeds, edible oil, clear water, pots and bowls.

1. Cut the fish into fillets with uniform thickness, add starch, salt, cooking wine and egg white, stir evenly and marinate for more than half an hour.

2. Slice ginger, garlic and onion. Pour cooking oil into the pot. When the oil temperature is 70% hot, pour bean paste, dried pepper, ginger, garlic and pepper until fragrant. Add appropriate amount of water to submerge seasoning. Add onion, braised soy sauce, chicken essence and salt to taste and boil.

3. Cook the potato chips in the pot and put them at the bottom of the bowl.

4. Put the marinated fish fillets into the pot and cook for about 2 minutes.

5. Pour the cooked fish fillet and soup into a bowl filled with potatoes, sprinkle with Shanghai pepper noodles, pepper powder and white sesame seeds, add a little smoke to the hot oil in another pot, pour into the fish fillet bowl, sprinkle with coriander, and boil the fish fillet.