My practice is:

1, first remove the fish bones, cut the fish meat into slices, add salt, cooking wine, pepper powder and an egg white, starch scratch marinade.

2, fish bones and fish head and tail also in accordance with the same steps to marinate for half an hour.

3, hot pan and cool oil into the Pixian bean paste or boiled fish seasoning sauce packet, green onions, ginger and garlic stir-fried, and then into the fish head stir-fried, and then add pure water. When the fish head stir-fried to 7 minutes cooked, put the fish fillets, about 3-4 minutes out of the pot.

4: Put the blanched bean sprouts in a bowl, ladle the soup from cooking the fish into a clean pot, then pour the fish over the bean sprouts. Skim off the red oil from the soup in the bowl and pour it over the fish (skim off the amount of red oil), then put in the peppercorns and dried chili powder, and burn a little oil to pour it on.

5, and finally sprinkled with chopped green onions and cilantro can be enjoyed.