Braised Fish in Hot SoupSteamed Fish in Hot PotThe ingredients:grass carp，celery，yellowmung bean sprouts, pickled chili peppers, pickled gingerginger, pickled vegetables, garlic, green onions, dried red chilies, freshkaffir lime seeds, cooking wine, white pepper powderpepper powder, sugar, salt.

The method for making Braised Fish in Hot Soup:

1. Clean and prepare the fish, slicing it into pieces, removing the head, tail, and spine.headtailbackseason with salt, monosodium glutamate (MSG), cooking wine, cornstarch, and marinate.MSGcut pickled chili peppers and ginger finely, slice garlic, cut green onions into segments, and cut pickled vegetables into strips.

2. Heat two ounces of oil, stir-fry the pickled chili peppers and ginger until fragrant, add garlic slices and pickled vegetables for a brief cook, then add cooking wine and fresh broth or water, adding a small amount of sugar and pepper powder, and seasoning with salt appropriately.

3. First place the fish head, celery, mung bean sprouts, and other ingredients in the pot to blanch until cooked, remove from the pot and set aside to use as a base.

4. Add the fish spine and slices of fish, along with green onion segments; cook the fish until it is about seven or eight parts done before removing from the heat with the broth.5. Heat three ounces of oil in another pan, once hot, add dried red chilies and fresh kaffir lime seeds (fresh Sichuan pepper), pour over the fish, and serve immediately for a flavorful broth and delicious meat.Pour the vegetables into the bowl as a base.

5. Heat three liang or more oil in a pot, once hot add dry red chili peppers and fresh Sichuan peppercorns.Pout them over the fish, then serve, broth is flavorful with tender meat.Add the fresh Sichuan pepper and sprinkle it over the fish; the broth is flavorful and the meat is tender.