How to make Sichuan spicy-hot fish?

1. Buy a fish I like first. Bought a pincer fish, washed and cut by the boss at the fish stall, and washed it twice at home.

2. Marinate the fish fillets and bones with marinated fish meal, salt and shredded ginger for ten minutes.

3. While marinating fish, prepare the side dishes of cooking fish. Cut tofu, shred bean skin, and wash soybean sprouts; Cut some coriander, shallots, minced garlic and coriander for use.

4. Pour oil in a hot pot, add ginger and garlic, stir-fry bean sprouts for more than 30 seconds, turn off the fire, stir-fry with a little salt, and put them in a bowl ready to hold fish.

5. Wash the pot and burn oil. After the oil temperature reaches 70% to 80%, add fish seasoning, scallion and appropriate amount of green pepper, stir-fry and add water. After the water is boiled, remove the fish head and bones, then boil, skim off the floating foam, and add tofu and bean skin.

6. After the tofu skin is tasted, remove the fish skull and tofu skin and put it in the bean sprout bowl.

7. Boil the soup left in the pot, then add the fish fillets, turn off the fire for two minutes, and remove the fish fillets and soup together.

8. Sprinkle celery, minced garlic, coriander and green pepper on the cooked fish fillet, take hot oil from the pot, and pour the hot oil evenly on the fish after the oil temperature is completely cooked, and the delicious spicy and hot fish will be ready.