Recipe for the fish soup:

1. Remove the gills of the fish, clean the internal organs, cut off the head and keep the tail, and cut the fish into two pieces along the middle fish bone.

2. With the fish skin facing down, cut off the large spines of the fish body with a diagonal knife, and then cut into medium-thick fillets.

3. Slice ginger, garlic, and cut dried chili into small pieces.

4. Add an egg white to the fish fillet, add salt, cooking wine and starch, mix well and marinate for 20 minutes.

5. Pinch the roots of soybean sprouts, boil the washed soybean sprouts in water with a little salt until soft, remove them when cooked, and spread them on the bottom of the container for boiled fish.

6. Put the pot on the fire, pour oil, and fry the peppercorns slowly for about 2 minutes. Pour in the dried chili peppers and bean paste, and stir-fry until the aroma and red oil are released.

7. When the pepper changes color, take out half of the pepper and set aside the pepper. Pour the garlic slices and ginger into the pot and stir-fry until fragrant.

8. Pour in the fish head, tail and fish bones and stir-fry evenly. Add an appropriate amount of hot water to cover the fish.

9. After the water boils, put the fish fillets into the pot one by one and stir them gently with chopsticks.

10. Cook until the fish fillets change color and are cooked, about 1 or 2 minutes. Pour the fish fillets and fish soup in the pot into the bowl lined with bean sprouts.

11. Place the previously prepared Sichuan peppercorns and chili peppers in a bowl and pour in hot oil.