23g of Dufengxuan Daguyuan Soup and 40g of Dufengxuan Qixiang Sauce

1g hot sauce section, 30g seasoning oil, 450ml cold water, 150g filet fish, 50g potato chips, 50g Flammulina velutipes, 7g mature vinegar, 4g pickled ginger, 15g pickled Chinese cabbage

1. Add water to the pot and bring to a boil. Dilute the Da Gu Yuan soup and Qi Xiang sauce one by one for later use

2. Heat up the oil in the wok and stir fry with pickled peppers until fragrant. Pour in the pre made soup base

3. After boiling the soup, add potato chips and golden needle mushrooms and simmer for 3 minutes

4. Heat the ingredients until cooked, remove them and put them into a bowl. Put the fish slices into the soup and cook until cooked

5. Pour the fish fillet and soup base onto the vegetables served

6. Heat the oil and add the chili peppers, then pour the chili oil onto the fish fillets

7. Sprinkle sesame and scallions on top