1. For boneless fish, put the fish skin face down on the chopping board, enter the fish tail obliquely from the fish head with a kitchen knife, and cut into fillets.

2. Add appropriate amount of salt, cooking wine, starch and egg white to the fish fillets and marinate for about 10 minutes.

3. Boil the pot with water, add a little salt, add bean sprouts after the water boils, remove them after cooking, drain the water and spread them at the bottom of the bowl.

4. Oil the hot pot. When the oil is hot, add star anise, cinnamon, fragrant leaves, kaempferia kaempferia, dried red pepper and pepper and stir-fry with low fire, then remove the spices and leave only the bottom oil.

5. Stir-fry the ginger and garlic slices in hot oil in the pot, add the bean paste, pour in half of the spices fried in the fourth step and stir-fry until the red oil is produced.

6. Pour a proper amount of water, bring to a boil, add soy sauce, salt, a little sugar and pepper, and continue to cook for 1 to 2 minutes.

7. Add the fish fillets marinated in the second step and open them with chopsticks after a few seconds. After the fish fillets are boiled and discolored, pour the soup and bean sprouts into a bowl.

8. Take a clean pot to burn hot oil, pour the other half of the spices to force out the fragrance, and pour the oil on the fish fillets.