Boiled fish fillets in water

1. Buy one grass carp and eat three of them. Cut the fish diagonally into a butterfly shape.

2. Add salt to the sliced fish until it becomes sticky and rinse with clean water to remove the fishy smell. Chop large pieces of fish bones and marinate with pepper, salt, and cooking wine for half an hour.

3. Soak up the water of the washed fish fillet, and then put Baijiu, salt and starch to soak it for half an hour.

4. Spread mung bean sprouts horizontally on the bottom of the bowl.

5. Heat the vegetable oil and fry the fish bones over high heat until golden brown.

6. Add a small piece of hot pot seasoning and stir fry until red oil is produced.

7. Add boiling water and ginger slices, Sichuan peppercorns, and salt to season. Bring to a boil over high heat and skim off any foam.

8. Take out the fish bones and Sichuan peppercorns.

9. Roll the soup and add the fish fillets. Gently push with a spoon to prevent sticking to the pan, then add dark soy sauce and light soy sauce.

10. Bring the soup to a boil and cook for 1-2 minutes. Remove the fish fillets and place them in a bowl.

11. Pour in the soup.

12. Add dried chili peppers, garlic, and scallions.

13. Sprinkle with boiling oil to stimulate the fragrance.

14. Drop a little Sichuan pepper oil, it smells delicious!