While retaining the eating habits of Chongqing boatmen and trackers, it incorporates the "boiled" flavor of Sichuan and Chongqing.

The deliciousness of the fish and the richness of the spicy food have created a unique food culture in Sichuan and Chongqing.

Step 1: Cut the fish into medium-thickness fillets and put them on a plate; Step 2: Slice ginger and garlic; Step 3: Cut onions into sections; Step 4: Cut peppers into sections; Step 5: Prepare fish fillets, egg white,

Salt, cooking wine, and starch; Step 6: Add egg white, salt, cooking wine, and starch to the fish fillets in sequence, mix well, and marinate for 20 minutes; Step 7: Put the soybean sprouts into a pot filled with water, sprinkle with a little salt, and cook until

Boil; Step 8: Take it out after cooking; Step 9: Heat oil in the pot; Step 10: Add Sichuan peppercorns; Step 11: Add chili peppers; Step 12: Add Sanshengchuan hot pot base; Step 13: Add Sansheng Sichuan sesame seeds.

Po tofu sauce, stir-fry for a while; step 14, stir well, take out part and set aside; step 15, pour garlic slices, ginger slices, and green onions into the pot, stir-fry until fragrant; step 16, pour in fish head, fish tail, and fish

Stir-fry the bones; add an appropriate amount of hot water in step 17; put the fish fillets into the pot after the water boils in step 18; cook until the fish fillets change color and become cooked, about 1 to 2 minutes; pour the fish fillets and fish soup in step 20

Put it into a bowl with bean sprouts; Step 21, spread the cooked Sichuan peppercorns and chili peppers on the fish fillets; Step 22, pour in hot oil; Step 23, you're done.