1. Pour in a moderate amount of cooking wine, until the wine is fully absorbed by the fish fillets, then add 1 teaspoon of cornstarch, a small amount of white pepper, marinade and standby, the fish head and fish bones with 1 tablespoon of cooking wine and a little salt marinade and standby.

2. Cut the pickled bok choy into small pieces, add one or two pickled chili peppers, prepare a small handful of peppercorns (if you don't like peppercorns, don't put them in), 3 pieces of green onion, 2 large pieces of ginger cut into small slices, 4 cloves of garlic peeled, the chili peppers cut in half, and the pickled wild peppercorns should be cut in half and set aside.

3. frying pan put a little oil, oil is not yet hot when the peppers will be poured into the oil temperature slowly come up, the flavor of the peppers fried out, poured into the stir-fry evenly, add white wine, and pickled wild peppers stir-fry, and then pickled greens poured into the stir-fry to stir-fry, to stir-fry through, stir-fry fragrant.

4. Add the right amount of water, boil, soup boiled, the fish head and fish bones into the boil, boil with a small fire for 10 minutes, cook the fresh flavor.

5. When cooking fish, you can chop five or six rice peppers, two cloves of garlic, a piece of ginger, three small onions, and then prepare a few peppercorns, which is in the fish fillet cooked out of the pot, sprinkled on the surface, used to enhance the aroma of the dish.

6. Fish head and fish bones boiled and fished out, turn off the fire to the minimum, put the fish slices one by one, fish slices all in, and then turn the fire up, fish slices boiled, fish slices and soup all poured into the container, the pot washed, will be a little bit of oil hot, poured on the surface of the fish on the toppings can be.