1) Wash the live fish, chop off the fish head, cut into fillets with a thickness of about 0.6 cm, and size the fillets with egg white. Chop the fish head and bones and season with ginger, onion, cooking wine and salt 10 minutes or more.

2) Soak red pepper, soaked ginger, pepper and garlic cloves (some of them) into pieces, pickle into small pieces, and mash the rest garlic cloves to make flavor dishes.

3) Heat oil in the pot, add dried chili and pepper, take them out after steaming, and chop them into knife-edge peppers for later use. When the oil is heated to 50% to 60% in the furnace, add chopped red pepper, pickled ginger, pepper and garlic, stir-fry until the oil is red and bright, then add sauerkraut, stir-fry the flavor, add fresh soup, and add fish head and fish bone to cook for more than 10 minute; Season with salt, chicken essence, pepper and cooking wine, pour into the hot pot basin, sprinkle with knife-edge pepper, and pour 75g of boiled oil on the table.

4) Put the pulped fish fillets and other vegetarian dishes on the table respectively, and prepare a seasoning tray dipped in sesame oil, garlic paste and monosodium glutamate.