Spicy Seasoning:
Salt, cooking wine,Monosodium glutamate (MSG)(Chicken essence), egg whites,Sichuan pepper，Black pepper powder, driedchili peppers, scallionsgingergarlic.
Preparation:
① Take a piece of fish and slice it thinly diagonally.
② Add salt, cooking wine, MSG,beaten egg whites to mix the fish slices evenly.Ensure the fish slices are well coated with egg batter.
③ Pan-fry the fish slices until cooked through, then remove them.This step can be omitted.
④ Fry Sichuan pepper, scallions, ginger, and garlic to release their fragrance in the pot.Add water, salt, chicken essence; bring to a boil before adding fish bones. Cook over high heat.Remove any foam that appears on the surface of the soup at all times. Finish by adding cooking wine.
⑤Fish headFish bones should be transferred to a bowl.Shake out the fish slices and add them to the pot, cook briefly, then remove and place over the fish bones in the bowl.
⑥ Place ginger slices, garlic cloves, scallion stalks, black pepper powder, Sichuan pepper, and dried chili peppers on top of the fish slices.Heat oil until it smokes, pour it into the soup bowl to complete the dish.
Tips:
1 Sharpen the knife first!A sharp knife is needed to cut thin slices.
2The salt in the fish broth should be sufficiently seasoned; slightly more salty than usual. This way, both the fish and accompanying vegetables will taste neither too salty nor too bland.There should be enough salt, a bit more salty than usual, so that the fish slices and vegetables are neither too salty nor too bland.