1． Scrape and chop the scale fish into pieces and divide it into two pieces. Roast dried chilies and grind them into noodles. Slice one part of garlic and mince one part. Cut the green onions into small sections, and cut the other green onions into finely chopped pieces. Slice the ginger, cut the green garlic sprouts into small sections, cut the coriander into small sections, and saute the sesame seeds until fragrant.

2． Use salt, monosodium glutamate, sour vinegar, soy sauce, roasted chili noodles, sesame seeds, minced garlic, chopped green onion, pepper oil, chili oil, sugar, and coriander to prepare the fish dipping water.

3. Cooking hot and sour fish: Heat rapeseed oil in a clean pan, add half of the fish and fry briefly, then add salt, pepper, grass fruit powder, dried chili noodles, roasted chili noodles, sour vinegar, soy sauce, garlic slices, and ginger. Add slices, brown sugar, water and green garlic sprouts, cover the pot and bring to a boil over high heat. Switch to medium heat and cook for 20 minutes. Open the lid and add the green onion and coriander. Sprinkle with an appropriate amount of MSG. Put the pot into a soup bowl.

4. Cooking fish in clear soup: Heat a pot with rapeseed oil, add the other half of the fish and fry briefly, then add water, salt, Sichuan peppercorns, pepper, garlic slices, ginger slices, green garlic sprouts, grass fruit powder, and cover Bring to a boil over high heat, then switch to medium heat and cook for 20 minutes. Open the lid and add the chopped green onions and coriander. Sprinkle with appropriate MSG. Remove from the pot and place in a soup bowl.