Here's how:

1] Slice catfish or grass fish (2 sides), add a little cornmeal, salt, pepper and cooking wine, and knead well for later use.

[2] Chop ginger (5 pieces), garlic (3 pieces), onion (2 pieces), pepper (15-20 pieces), coriander (a little) and dried pepper (10 pieces) together.

Heat the oil pan, add [2], stir-fry with spicy bean paste (2 tablespoons), then add 3 cups of stock, a little sugar, soy sauce, wine, pepper, a crushed onion and 5 tablespoons of red oil and cook for 15-20 minutes. If the water is reduced too much, add soup.

Before eating, boil the soup, then put in [1] medium fillets, spread them out with chopsticks, turn off the heat and serve.

1. Fish must be fresh;

2. This dish is half soup, and the soup should just drown the fish pieces;

3. The amount of pepper and dried sea pepper should be sufficient, and the red pepper can not be omitted;

4. Bone soup can't be replaced by water;

5. Spices should be put less, and the fragrance is looming. Don't use fragrant materials such as cloves, angelica dahurica, star anise, cinnamon, etc. in spices, so as not to usurp the host's role.

6. The temperature of the fish is very important! Do not cook for a long time.