Ingredients: snakehead, pickled cabbage, Flammulina velutipes, thousand bean sprouts, onion, ginger and coriander.

Exercise:

Add salt, pepper and corn starch to fish fillets, marinate fish heads and bones with ginger and garlic cooking wine 10 minute, add fried shallots, garlic and Jiang Mo, add two spoonfuls of sauerkraut, one spoonful of soy sauce, appropriate amount of oyster sauce, fried salt and white sugar, and take out for later use. Fry the fish head and bones until golden on both sides, add sauerkraut and stir-fry for a while, add bean sprouts and thousands of Flammulina velutipes.

After cooking, take out all the vegetables and fish, and cook the remaining fish fillets with low fire. Cook the fish fillets one by one with medium fire as much as possible, and then take them out when the fish changes color. Put all the cooked vegetables into a bowl, add minced garlic, sesame seeds, coriander and leek, burn oil in the pot, and pour it on the paved belt after the oil is heated, so as to obtain the fragrance of firecrackers.