Ingredients: about a catty and a half of fish, celery festival 15g, cucumber 15g, coriander, red pepper and chives 5g each.

Seasoning: dried Chili100g, dried Chili15g, Pixian watercress100g, old oil 200g, monosodium glutamate chicken essence10g, cooking wine10g, salt 5g, and fresh and spicy chicken paste.

The specific method comprises the following steps:

1. After killing the fish, scale it, gut the back, wash the fish, use a slotted knife, add 5g of cooking wine, salt and monosodium glutamate, and marinate for 10 minute.

2. Bake the fish on the grill for 10 minutes until it is ripe, and brush it with a layer of old oil (the brushing frequency can be changed according to the actual operation, and it is generally best to do it twice, the first time when the fish is five to six ripe, and the second time when it is about to be cooked, so as to ensure that the fragrance of the oil can fully enter the fish).

3. Sprinkle cumin powder and bake on the grill for 1 min, then put it in a stainless steel plate and add shredded onion for later use.

4. Add 1 mixed oil (half lard and half vegetable oil) to the wok, add ginger, garlic, bean paste and Yongchuan beans, and stir fry over medium heat.

5. Add the remaining old oil, fresh and spicy chicken paste and fresh soup, and then add chicken essence and white sugar to taste. Finally, celery festival and cucumber festival, the fire is boiled and poured into the fish tank.

6, another pot, put 30 grams of mixed oil, burn to 50% heat, add dried peppers and dried peppers, stir fry over medium heat, and pour over the fish.

7. Finally, add shredded onion, shredded coriander and shredded red pepper.