Preparation materials: balsa fish, black pepper, cooking wine, egg white, starch, bean sprouts, salt, vinegar, vegetable oil, sesame peppercorns;

1, choose balsa fish fillets to do, because the thorns are processed, so that eating without the trouble of picking thorns.

2, fish fillets in a spoonful of salt, a spoonful of black pepper, two spoons of cooking wine, a quarter of the egg white and two spoons of starch, scratched marinated for 10 minutes.

3, mung bean sprouts fishing clean, pan pour into the amount of vegetable oil, pour bean sprouts, seasoned with a spoonful of salt and a spoonful of vinegar, stir fry for a minute on high heat, and put it out in a pot on the bottom.

4, pot pour the right amount of vegetable oil, add a small pepper grains fried sesame leaves, and then add a spoonful of Pixian bean paste, stir-fry to red oil.

5, add a large bowl of water, boil over high heat, then add a spoonful of salt, cook over low heat for 5 minutes, pour into the marinated fish fillets, use chopsticks to cut open and cook until the fish whitening off the fire.

6, even the fish slices plus soup together on the fried bean sprouts, fish slices on a small handful of peppercorns, red pepper segments, black sesame seeds and scallions.

7, boiling hot oil, evenly dripping on the seasonings, stirring up the flavor, like to hear the sound of sizzling when pouring oil.