Boiled fish fillets

Overview

Spicy, the fish fillets are smooth and tender, and it goes very well with rice.

Thaw black fish fillets (no starching required).
Thousands of slices shredded.
Cut celery into two-finger length sections. Wash the soybean sprouts. (Forgot to take a step😅)
Heat an appropriate amount of oil in a pot, add onions, ginger, garlic, Sichuan peppercorns, and peppercorns.
Sauté until fragrant.
Appropriate amount of hotpot base.
Fry out the red oil.
Pour in appropriate amount of water, appropriate amount of salt, and light soy sauce to taste.
Add qianzhang and soybean sprouts.
Cook until it comes to a boil.
Add celery.
Cook for a while.
Thousands of pieces, soybean sprouts and celery are scooped into a basin.
Bring the soup to a boil again.
Add the fish fillets one by one.
Bring to a boil and turn off the heat.
Pour the fish fillets and soup into the basin. Eat it on its own, it's already very flavorful, you don't need to pour fried dried red chilies on it, it's too oily.
Sprinkle with chives and coriander.
Finished product.