First, look at the raw materials that need to be prepared: a fish stick (sliced), onion, ginger and garlic, dried pepper and pepper, leaves of water spinach (the straw of water spinach leaves a wonderful effect), water bean powder, oil, salt, pepper, monosodium glutamate, cooking wine and white wine.

Marinate the fish fillets with water and bean powder, salt, cooking wine and pepper for half an hour.

1. Blanch the leaves of water spinach in a large bowl:

2. Cook the marinated fish fillet in boiling water for two minutes (fish head first), turn off the fire and cover it with a pot cover for 8 minutes. The purpose of stewing is to make its fish fresh and tender. Then pick it up and put it on the bowl of spinach.

3. Heat the oil pan, pour in dried peppers, pepper, ginger and garlic, and stir-fry a little salt over medium heat until it smells spicy. Then pour them all over the fish fillets.

4. Pour a little more oil, burn it on high fire, and pour it on the fish again. The purpose is to keep warm, and at the same time, it can make the flavor of seasoning soak on the fish, which is more delicious.

5. Sprinkle a little monosodium glutamate and chopped onions.

6. find a suitable lid to cover the bowl, so it will take 10 minutes to uncover the lid, which must be spicy.