2. Remove the head Remove the tail.

3. Split the fish in the center and remove the bones.

4. Then gently slice off the bones on the belly of the fish.

5. Fillet the fish on an angle.

6. Marinate the sliced fish with salt and white wine for 20 minutes.

7. Chop the fish bones into pieces and marinate with salt and white wine for 5 minutes.

8. Add dry starch and water to the marinated fish fillets.

Mix well and set aside.

9. Prepare chili peppers, scallions, ginger and garlic, PI County hot sauce and chili pepper sauce 1;1 mix.

10. pot filled with oil, down into the dried chili pepper sautéed and browned.

11. Add the stirred hot sauce. Stir fry the red oil on low heat and add green onion, ginger and garlic.

12. Add fish bones and stir-fry until browned.

13. Pour in boiling water, boil over high heat, turn to medium heat and cook until 5 minutes.

14. Slide the fish fillets into the pot. Turn off the heat after the fish slices are browned. Add chicken essence to taste.

15. Turn off the heat and pour it into a small saucepan, and eat it as it is heated.