Accessories: fried peanuts 100g, camellia oleifera 900g, fried five-color rice 50g and chopped green onion 30g.

Seasoning: salt 5g, monosodium glutamate 3g, sugar 5g;

Exercise:

1, the bass is deburred, cut into thick slices, and placed on the plate;

2. Cook Camellia oleifera in a black casserole with bottom fire, and season with salt, monosodium glutamate and white sugar;

3, rinse after serving, with fried peanuts, fried five-color rice, chopped green onion.