1. Put oil in the pot, stir fry ginger slices and garlic slices, fry fish bones and fish heads for a few times, and when they turn white, pour in a bowl of water, and pour in the seasoning bag and Luffa filled with Shanjiao and Huajiao
2. After the soup is boiled, turn it to a low heat and boil it until it is milky white. Add salt and soy sauce to taste, add green and red pepper slices, and slide the fish slices down with chopsticks. When the fish is white, add flour, and turn off the heat immediately
3. When filling the bowl, take out the seasoning bag and sprinkle a little pepper to decorate it
Warm tips: 1. Put the fillets into the pot, turn off the fire immediately after they are melted, so as to ensure the tenderness and smoothness of the fish. 2. If you can't do a good job of sliced fish, you can ask the fish seller to help you. 3. Supermarkets sell disposable brine bags, 30 in a bag. It's very convenient to use. You don't need to use gauze to tie up seasoning bags every time. 4. If you think the power of wild pepper is not strong enough, it is recommended to add some fresh red pepper to the seasoning bag, which will be more spicy, but I think the taste of wild pepper is enough.