Accessories: onion 100g.

Seasoning: vegetable oil 1000g (the actual dosage is 750g), refined salt 3g, monosodium glutamate 3g, chicken essence 5g, Axiangpo Chili sauce 10g, spicy girl Chili sauce 10g, oyster sauce 5g, light soy sauce 8g, onion 5g and ginger 10g.

Exercise:

1. Kill Cai Yu, cut into 0.5 cm thick disks, and marinate with soy sauce, cooking wine, ginger and chives. Blanch Celosia cristata with clear water, and then marinate it in a marinade pot for later use.

2, onion shredded, ginger sliced, chives cut into sections.

3. Put the net pot on the fire, add vegetable oil, heat it to 70%, fry the fish until golden brown, take it out and drain the oil.

4. Leave the bottom oil in the pot, stir-fry ginger slices, Agapo Chili sauce and Chili sauce, add fish fillets and cockscomb flowers, pour fresh soup, add refined salt, monosodium glutamate, oyster sauce and chicken essence to taste, collect thick soup, pour sesame oil on it, take it out of the pot, put it in a dry pot, add shredded onion, sprinkle with shredded onion, and put it on the stove.

Features:

Crisp texture, fresh and spicy.