Step

1. Cut the lotus root into small pieces, season with an appropriate amount of salt, mix well and marinate briefly before use;2. Heat a little oil in a pan, addSzechuan pepper

and slices of ginger slowly frying them;3. Fry until fragrant, then remove the ingredients;， 4. Slice the snakehead fish, wash it clean, and pat dry with kitchen paper to absorb excess moisture;5. Add the dried fish pieces to the pan and fry on one side;

6. Once the side is colored, turn them over and fry on the other side;

7. After frying, add some ginger slices and spring onions;

8. Then add the previously marinated lotus root slices;

9. Add enough boiling water to cover the ingredients, bring to a

large boil, then simmer for half an hour on low heat;

10. Serve in a bowl.

Tips1. Season the lotus root with salt beforehand and let it marinate to enhance its flavor;2. My trick is to first make some Szechuan pepper oil to fry the fish, which can remove the fishy smell;

3. To achieve a creamy white broth, you need to fry both sides of the fish in oil before adding water;

4. Adjust the amount of water according to your taste; those who like soups can add more water;

If you only want to eat the fish, add less water.

My other trick is to first make some Sichuan pepper oil to fry the fish, which can remove its fishy smell.

To get a creamy white broth, you need to first fry the fish on both sides with oil.

According to personal taste, if you prefer soup, add more water.If you just want to eat the fish, add less water.