Sauté ed fish fillets with scallion 2 peanut oil 50 g Chrysanthemum morifolium 200 g Xiaomi spicy 5 g steamed fish soy sauce 1 spoon black fish fillets without pulp 1 250 g fish fillets with scallion oil. Naturally thaw and take out black fish fillets without paste, shred shallots, chop millet, wash chrysanthemums, cut into pieces of 15cm, steam fish and soy sauce, and pour into a bowl. Heat the chrysanthemum in hot water for 15 seconds and take it out. Heat the fish fillets in hot water for 30 seconds and put them on the chrysanthemum. Shredded onion, minced millet, steamed fish and soy sauce, and drizzled with hot oil. Casserole black fish pot material ginger 5 slices garlic 5 petals salt a little oyster sauce 1 spoon sugar 5 grams onion 1 black fish fillet 1 onion 1 beer one third listen to casserole black fish pot method. Marinate the black fish fillets in advance, add cooking wine, salt, pepper, soy sauce, a little Laoganma, soy sauce, oyster sauce and sugar, and catch well. Cut other side dishes, then spread onion, ginger and garlic until fragrant, add some pepper, weave incense and turn off the heat. Spread onion, spread pickled snakehead, pour the sauce of pickled fish, and fire. After boiling, pour in one-third of the beer and cover it for a while. Cook for a while. Finally, sprinkle with chopped green onion, cover the pot and simmer, and turn off the heat. Better add coriander to the pan!