1. After slaughtering 1000g of fish, apply salt (more) on both sides of the knife and marinate for about 30 minutes and set aside.

2. The condiments include 100g dried red pepper segments, 50g bean paste, 200g pickled ginger and pickled peppers, 100g minced oil, chicken essence, Sichuan peppercorns, raw red peppers, and 100g garlic, half minced and half peeled. Yes, cut the chives into sections for later use, one egg white, and 20g of good red sweet potato starch, moisten with water.

3. Remove the marinated fish from the dripping water, add 20g red sweet potato starch, egg white, appropriate amount of chicken essence, Sichuan peppercorns or Sichuan peppercorn noodles and mix well. This process is called sizing, set aside for later use.

4. Heat 200g of clear oil in a pan, add appropriate amount of Sichuan peppercorns, bean paste, pickled ginger and pickled peppers, dried red pepper segments, and half of the peeled garlic, stir-fry until golden brown, and cover with the stock. Cover the pot and bring to a boil.

5. After the soup is boiled, add the well-slurred fish. The soup should just cover the fish. Cover the pot and heat over high heat until it boils. Sprinkle evenly with crushed raw red pepper to increase the spiciness. Taste, simmer over medium heat for three minutes, season during the period, add various approved seasonings, add the other half of the garlic foam to the soup noodles before serving, put it into a basin, and sprinkle in green onions or coriander.

The cooking characteristics of this fish are strong, spicy, with the aroma of raw pepper and garlic, attractive color, and strong Sichuan flavor. It is a good dish to go with wine, and the remaining fish soup can be used as noodles. The soup is extremely delicious.

Fishing friends in the north may wish to cook a pot according to my method. After eating it, you will feel comfortable and not afraid of the severe cold. It is a delicacy to resist the cold in severe winter.