2. Preparation materials: wash the sharp-billed fish and marinate it with salt, chicken powder and raw powder for about 10 minutes; Wash and blanch cabbage, bean sprouts and red peppers for later use; Chop the dried chilli for later use, slice konjac and blanch it for later use.

3. Fry the sharp-billed fish 15 minutes or so until both sides are golden and crispy, and take it out for later use.

4. Take hot oil out of the pan, then pour in konjac, red pepper, shredded ginger, dried Chili and Chili powder, saute until fragrant, add some water to boil, and pour the pointed-billed fish into boiling for about 15 minutes.

5. Use blanched cabbage and bean sprouts to lay the bottom, then put the pointed fish and konjac, then thicken the soup in the pot with raw flour into a sauce and pour it on the fish.