Step 1: Clean the chub, then chop off the tail, fins and paddle, then split the fish in half down the center along the bones; then cut the fish into thick pieces about 1 cm thick.

Step 2: In a large bowl, add green onion, ginger and a pinch of salt, then add a spoonful of water, then get down and grab the juice from the green onion and ginger to make a bowl of green onion-ginger water and set aside.

Step 3: Pour the green onion and ginger water into the large bowl with the fish, then add a little salt, soy sauce, chicken powder, sugar to taste, then wash your hands and grab it with your hands; then add a little cornstarch and grab it again for good measure.

The fourth step: ginger and garlic cut into minced, green onion cut into small particles, beauty pepper and green wire pepper cut into rings spare.

Step 5: Potato clean and peeled, cut into thin slices; enoki mushrooms cleaned and cut off the root do not, and then break up with your hands.

Step 6: Heat the pan well and add a little cooking oil, then add a little dry pepper and prepared chopped green onion and ginger and sauté together; then add 3 tablespoons of homemade reminiscent sauce to the pan (please check the video posted on December 1, 2020 for the specific production steps), turn on the heat and simmer to get out the flavor and then add a little Huadiao wine and stir well with a spoon.

Step 7: Add the water to the pot, bring to a boil over high heat and season with salt and chicken powder. Add the potato slices and cook for 1 minute, then add the enoki mushrooms and cook for 2 minutes.

Step 8: Add the marinated fish into the pot, turn on the heat and cook for 5 minutes to cook the fish through; then pour the fish with the broth into a large bowl; lastly, sprinkle the prepared green and red bell peppers and minced garlic on top.

Step 9: Add a suitable amount of cooking oil to the pot, and heat the oil to 70%; then pour the hot oil onto the green and red pepper and garlic, stimulate the flavor, and the deliciousness is ready!