Steps:
1, dealing with fish fillets: add starch to the fish fillets.
2, simmering soup to stir fry with a clean pot, pour in the usual stir fry 4 times the salad oil, burned to 8 to 9 into the heat, pour into the Pixian Douban, stir-fry until you smell the aroma, pour into the prepared chili peppers and peppercorns two thirds of each, and continue to stir-fry for 2 minutes.
3, the fried material poured into the soup pot, add the appropriate amount of salt, sugar, monosodium glutamate, peeled garlic. Add an appropriate amount of water, simmer over high heat, and change to medium heat when the pot opens.
4, under the fish fillet: first under the fish head and fish bones, cook for 2 to 3 minutes and then under the fish fillet. Under the fish fillets to be uniform, do not down still face the splash of soup scald themselves, continue to simmer over medium heat, 10 minutes or so.
5, fish out of the pot even fish with soup together into the pot. Surface sprinkled with pre-cut green onion, garlic cloves can also be.
6, dripping oil: wash the pot, usually frying 2 to 3 times the amount of oil, burned to 5 into the heat, the rest of the chili peppers and peppercorns poured into the pot, the oil to 7-8 into the heat when the heat is turned off, the oil, chili peppercorns, peppercorns poured together into the surface of the fish.