Ingredients:

6-8 pieces of yellow pepper, 2 poached eggs, 3 fresh garlic, 2 cloves of garlic, 10 grams of ginger, millet pepper, Chaotian pepper, red pepper The amount depends on the spicy taste of each person.

Seasonings: oil, salt, light soy sauce, cooking wine, sugar, and MSG can be omitted. Method:

1. Wash all raw materials, cut into pieces, wash and drain the water (the fishmonger can handle it on your behalf);

2. Then flatten it with a knife and make it fresh Cut the garlic root into inch-long sections, separate the roots and leaves, slice the red pepper into slices, and flatten the whole ginger and garlic.

3. Heat the oil in a pan, fry the poached eggs first, then put them on a plate, leaving the bottom oil in the pan. (If you feel that the base oil is not enough, you can add some oil)

4. Fry Huang Yatou over medium-low heat until the fish changes color on both sides.

5. Turn on high heat, pour in boiling water, add cooking wine, poached eggs and all ingredients except garlic leaves, cook Huang Yatou's poached eggs until the fish soup in the pot turns white and the fish fragrance wafts out. Add salt, sugar, and light soy sauce to taste, and cook for a while. (When cooking fish, add salt first to make it more flavorful)

6. When the soup in the pot gradually thickens, collect the soup according to personal taste, add garlic leaves to add color and fragrance, and turn off the heat. (Fish soup is fresh, no need to add MSG)