Qingjiang fish is a good choice for cooking boiled fish. Qingjiang fish is delicious and rich in nutrients such as protein, fat, carbohydrate, calcium, phosphorus, vitamins and nicotinic acid. Chanxiaojiang River originates from Qingjiang River, a tributary of the Yangtze River, and its pollution-free mineral water culture system ensures the taste of the original variety. Raw materials: fresh fish, bean sprouts, lettuce, astragalus, medlar, leek, ginger, eggs, starch, pepper, salt, pepper, chicken essence and dried Chili.

1. Boil Radix Astragali and Fructus Lycii for 5 minutes, then filter residue for later use and soak in water for later use.

2. Take the egg white from the egg and cut the dried pepper into sections.

3. Remove the bones and meat from the middle of the fish, cut into thin slices and rinse with water repeatedly until the water becomes clear.

4. Marinate the fish fillets with salt, pepper and egg white for 10 minute, add 3 teaspoons of starch, and mix well for later use.

3. Put oil in the pan, stir-fry shredded ginger and onion, add fish bones and stir-fry, then pour the water soaked in astragalus and cook for ten minutes.

4. Add salt and pepper to the cooked soup to taste, then add bean sprouts to cook, pick them up and put them in a bowl covered with lettuce leaves.

5. Adjust the fire, put the pickled fish into the pot one by one, remove it after discoloration, and put it on the bean sprouts. Filter out the impurities in the soup and pour it into a bowl.

6. Put oil in another pot, cook until a little smoke comes out, add pepper and dried pepper segments, stir fry a few times quickly, and then pour it on the fish fillets.