1. 1 and a half kilograms of fish, 1 piece of pickled ginger, 3 red peppers, 3 garlics, Sichuan peppercorns, red bean paste, cooking wine, light soy sauce, Maggi juice, vinegar, MSG , soy flour, chopped green onion

2. Wash the fish, make a cut on the fish, and cut the ginger, red pepper and garlic into granules.

3. Heat the oil pan (put more oil), add Sichuan peppercorns, watercress, pickled ginger, red pepper, garlic granules, cooking wine and light soy sauce and stir-fry until fragrant, then add water and put the fish in and simmer. The soup should cover the fish noodles, and the fish should be turned over during the cooking process. When the soup is cooked to a minimum, put the fish on a plate. In the remaining soup, add a little vinegar, Maggi juice, MSG, and chopped green onion to thicken it, and pour in Just put it on the fish.