1, wash the chubby fish (not too big) and let it dry for a while. ?

2. Cut raw ginger slices, onion segments and peel garlic for later use. ?

3. Pour water into the pot (a little more water will take a long time to burn) and ignite. ?

4. Put the fish, ginger, garlic and a little salt into the pot to cook.

5. After boiling, scoop out the "bubbles" in the pot with a spoon, and try to avoid "bubbles". Fish has the taste of boiling, and it is more fragrant when cooked for a long time in medium fire.

6. It takes about 20-30 minutes to cook. Add a little salt according to your own taste. Finally, add the onion, cooking wine and monosodium glutamate to the pot. ?

Other production methods are as follows:

Chop the fish head and cut it in half. ?

2. Use a knife to separate two large pieces of fish and steak horizontally. And slice the fish into slices of appropriate size. ?

3. Fish head and steak are reserved. Put an egg white in the fish fillet, add a little salt, dried starch, cooking wine and chicken essence, and grab it evenly by hand. ?

4. Put the prepared salad oil, pepper and dried pepper into the pot and fry slowly with low fire. After discoloration, half of the oil, pepper and pepper are served for later use. ?

5. Turn up the fire, add the garlic cloves, stir-fry the ginger slices, and pour in the fish head steak and stir-fry a few times. Pour a small bowl of cooking wine, about 5 grams of salt and 750-1000 ml of boiling water. ?

6. After the fish head soup boils and smells, put the fillets flat in the boiling soup. ?

7. Fish fillets will be cooked quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before cooking. ?

8. Be sure to put the baked bean sprouts and mustard tuber in a big enough basin. Pour the fish fillets and soup into this basin. Finally, pour the half bowl of oil on it. Roast fat fish 1. Chop red pepper; Wash and shred ginger and onion.