material

600g loach, cucumber 1, lettuce 1, 3 celery, minced ginger and garlic, pepper 10g, half a package of Pixian watercress, Gong Jin water fish seasoning, soy sauce, cooking wine, 30g dried pepper, salt, chicken essence and shallots.

working methods

1. Wash the loach outside and take it home to wash it with salt. Drain and season with cooking wine and salt.

2. Wash the cucumber and cut it into long strips and cut it from the middle. Peel lettuce and cut into long strips. Wash celery and cut into sections. Cut the dried pepper into sections.

3, the hot pot is less oil, first stir-fry the vegetables, stir-fry until it is broken, and shovel it to the bottom of the basin for use.

4. Add oil to a new pot, stir-fry ginger and garlic, pepper, watercress, golden palace seasoning, soy sauce and cooking wine, add water to boil, then cover the pot with loach and stew, and put monosodium glutamate into the pot and pour it into the basin.

5. Put dried peppers and green peppers on the loach, pour hot oil and sprinkle with onions.