Ingredients: Crucian carp, jelly, celery, green onion, chili oil, salt, chicken essence, fresh-flavored black bean, red pepper, vinegar and pepper.

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Scrape the scales of the crucian carp, dig out the gills, disembowel it, remove its internal organs, wash it, dry it, and mix it with refined salt, cooking wine, ginger, and green onions. Marinate for 30 minutes

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Wash the celery, cut it into small dices in cold water, cut the shallot into chopped green onion, cut the red pepper into rings, and cut the ginger into shreds.

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Cut the jelly into strips, then put the marinated crucian carp into the cage and steam it for about 15 minutes until cooked; It is best to put scallions, shredded ginger, and minced black beans in the fish belly

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Saute with vegetable oil until fragrant and allow to cool; mix fresh tempeh, black bean paste, chicken essence, chili oil, red pepper, diced celery, chopped green onion, pepper, and vinegar and sesame oil to make a juice;

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Pour the prepared sauce into the jelly bowl and mix well; take out the crucian carp and put it on the fish plate, pour the mixed jelly on the fish, it is delicious Crucian carp with jelly will be ready

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Put less salt, because the tempeh and fish are salty. Put a few drops of clear oil when celery is soaked in water to keep it Nutrition is not lost, and bright crucian carp should not be eaten with garlic, mustard greens, white sugar ginseng, honey, pork liver, chicken, pheasant, venison, as well as the traditional Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.