Seasoning: egg white, ginger, garlic, Pixian bean paste, some peppers, pepper, salt, starch and cooking wine.

1, clean the gills and internal organs of the fish.

2. Cut off the head and tail for use, and slice the fish into two pieces along the middle fishbone.

3, fish skin down, oblique knife to remove the big thorn piece of the fish body, and then cut into fillets with moderate thickness.

4. Slice ginger and garlic, and break dried peppers into small pieces.

5. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

6. Pinch the root of soybean sprouts and wash them for later use.

7. Cook soybean sprouts in water with a little salt until soft and cooked.

8. Spread on the bottom of the container for boiled fish.

9. Put the oil on the pot and fry the pepper slowly for about 2 minutes.

10, pour in dried chili and bean paste, and stir-fry the fragrance and red oil.

1 1, when the pepper changes color, take out half of the pepper and pepper for later use; Pour garlic slices and ginger into the pot and stir-fry until fragrant.

12, pour the fish head, tail and fish bones and stir well.

13, add a proper amount of hot water, and do not fish.

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

15, cook until the fish fillets change color until cooked, about 1~2 minutes.

16. Pour the fish fillets and fish soup in the pot into the bowl with bean sprouts.

17. Spread the pepper and pepper in a bowl and pour in hot oil.