To make a long story short, since everyone looks at the recipes, it means that everyone has definitely done the dishes, so I said that although simple, everyone can understand.
Wash the fish and slice it into small pieces. Wash the fish bones for a while and then go to the blood.
Grab the fillets with the raw material, stir fry with starch, and beat the egg whites. Stir them evenly for half an hour.
Heat the oil in a hot pot, saute the bean paste, add ginger, garlic, stir fry until red oil is formed.
Heat the water, if the bean paste can be more heated, and vice versa, everyone has it.
Wait until the bottom of the soup is boiling, first taste the salty taste of the soup, according to the taste of the individual, followed by the fish bone first, because the fish bone is not suitable for cooking, so first put it, about three minutes or so, the fish fillet, gently cut open.
When the fish fillets are white, use a colander to set the fish up and put it in the tray for use.
Spread pepper, paprika, and dried pepper on top of the fish and set aside.
Put the prepared bean sprouts and celery into the stockpot, boil until the break, pick up, and put it around the pot, be careful not to hit the pepper noodles.
Another hot oil, hot to oil smoke, quickly use a large spoon to pour the oil to the pepper and dried chili pepper tops,
Prevent the dried chili and pepper from getting dark, you can pour it around, and then evenly pour it evenly.
After the oil is poured, sprinkle with chopped green onion and pour the bottom of the pan into the dish. Don't end the bean sprouts. End.