1. Ingredients: appropriate amount of fish pieces, appropriate amount of garlic, appropriate amount of salt, a little Nande, a little pepper, appropriate amount of cooking wine, a piece of hot pot base, and appropriate amount of Sichuan peppercorns.

2. Wash the fish pieces two hours in advance, add an appropriate amount of cooking wine, a little salt, and a little pepper, stir evenly and marinate.

Peel the garlic and cut into small pieces.

3. Add an appropriate amount of oil to the wok. When the oil heats up, pour in the fish pieces. When one side is browned, turn the other side. After both sides are fried, add garlic and Sichuan peppercorns and fry until fragrant.

After frying until fragrant, add a piece of hot pot base, a little salt, a little Nand, a little pepper, stir-fry and then add an appropriate amount of water.

Then the fire comes to a boil.

4. After simmering on high heat for a while, switch to medium-low heat and simmer until only a little bit of the soup is absorbed. Take it out and put it on a plate.