Raw materials: clean fish 1500g, carrot, celery and onion 50g each, fragrant leaves 1, five peppers 50g, lemon 50g, a little vinegar, salt 15g, brandy 25g, celery powder 100g, appropriate amount of water, flour 75g and lemon 50g.

Seasoning:

Practice: 1. Cut the washed fish into two pieces, boil the water, celery, carrot slices, onion slices, fragrant leaves, pepper, lemon, vinegar and salt in the pot, and add the fish pieces to cook.

2. Stir-fry the flour with butter until it is slightly Huang Shi, rinse with boiling fish soup, stir evenly until it is slightly boiling, filter, and add celery powder scalded with boiling water. Mix the flavor with salt and brandy to make a sauce.

3. Peel the potatoes, cut them into drums and wash them. Add water to a steel pot without potatoes. Boil salt with big fire, and boil it with small fire. Remove the water and pour in the butter.

4. When eating, pour the sauce on the fish pieces and serve them with boiled potatoes.