2. Scratch the fish fillets with a pinch of minced ginger, 1 tbsp cooking wine and 1 tbsp cornstarch, and leave to rest for at least 30 minutes.

3. Wash the vegetables and put them in a pot of boiling water until broken. Add a few drops of oil to the pan to keep the vegetables bright green. Spread the vegetables in a casserole dish to line the bottom. I use casserole because it is good at keeping warm, and in the end it allows the spicy and fresh flavors in the finished product to penetrate into each other, while fish, of course, will lose its flavor when it gets cold.

4. Put 1 tbsp of oil in a frying pan, add 1 tsp of peppercorns to the onion, ginger and garlic slices, and heat them in a low flame. (There are peppercorns in the pot must pay attention to control the oil temperature, or peppercorns scorched soup will be bitter.) Then the PI County bean paste is also into the pan fried scattered fried flavor, add chicken broth boiled over high heat and turned to low heat to cook for 2 minutes.

5. chicken broth in those onion, ginger, garlic, peppercorns, etc. with a strainer out of the discard, turn on high heat so that the pot of soup to maintain a boiling state, and then a piece of a piece of under the fillet shabu shabu! Almost in a few dozen seconds, you can fish out a piece of fish fillet, arranged on the bottom of the vegetables.

6. After you've blanched all the fillets, test the flavor of the broth. Not salty enough to add a little bit of salt, and then add a little bit of sugar to refresh, but also synthesize the exciting taste of spicy. After the soup flavor is suitable, the soup is injected into the casserole with vegetables and fish, plus the lid to keep warm.

7. Put 3 tablespoons of oil in a clean pot and turn off the heat when it's almost smoking. This time put 2 tbsp of pepper and a lot of dry red pepper spread on the fish fillets, not afraid of spicy can be cut the dry red pepper to let the pepper seeds out. I'm a spicy eater, so I use the whole red pepper. In the preparation of red pepper pepper when the oil temperature just dropped some, otherwise too high oil temperature pepper and dry red pepper will still be black and bitter.

8. Pour the oil on the peppers dry red peppers, the second pull pull after the sound of the spicy flavor pungent. Sprinkle some chopped scallions on the finish.