2. Separate the two big slices of fish meat from the fillet with the flat of a knife. And slice the fish into appropriate sized pieces.
3. Set aside the head and fillets. Put an egg white inside the fish fillet, add a little salt, dry starch, cooking wine and chicken essence.
4. Put the prepared salad oil, peppercorns and dried chili peppers in the pan and fry slowly over low heat. After discoloration, half of the oil, pepper, chili pepper spare.
5. Turn up the heat, put in the garlic cloves, ginger slices fried incense, pour into the fish head fillet stir fry a few times. Pour in a small bowl of cooking wine, about 5 grams of salt, 750 - 1000 ml of boiling water.
6. And so the fish head soup boiling out of flavor, the fish slices of a piece of flat into the water out of the rolling soup.
7. Fish fillets will cook very quickly, out of the pot before putting the appropriate amount of chicken essence, white pepper, pepper powder.
8. Be sure to use a large enough pot to put the blanched soybean sprouts, squash. Pour the fish fillets and soup stock into this pot. Finally pour the half bowl of oil, etc. that was served on top.