Ingredients: Longli fish, vegetables, pork bone soup, Bobo fish sauce, marinated fish powder, egg white, raw flour and salad oil.

1, buy Longli fish fillets first, because most supermarkets buy packaged fish fillets without thorns. Then soak in clear water for a few minutes until you can cut the fish.

2. Cut Longli fish (half fish is easier to cut) into 2-3 cm thick fish strips for later use.

3. Marinate with salt and cooking wine for a few minutes, then add water and starch and mix well, fry peanuts, chop lobster sauce, and mince onion, garlic and ginger. Take 500g as an example, salted fish powder 10g, egg white half, raw flour 5g, salad oil 10g. Grasp them evenly with your hands, but don't use too much force, which will break the fish.

4, stew a pot of pork bone soup for use, use bone soup when cooking, the taste will be more intense.

5. Select some vegetables you like, clean them and cut them with a knife for later use.

6. Put the washed vegetables into the stock, cook for about 1.30 minutes, and take them out for later use.

7. Heat the pan and pour in a little oil. Add bobo fish sauce and stir-fry over low heat.

8. Add the stock, melt the sauce, and put the marinated fish into the pot piece by piece.

9. Heat the casserole, put the scalded vegetables and fish into the casserole, and then sprinkle with cooked sesame seeds and chopped onions. Serve immediately.