Grass carp stick, salad oil, butter, red oil, sesame oil, cumin, pepper, sugar, pepper, pepper, lobster sauce, tofu, celery, lettuce, coriander, peanuts, monosodium glutamate and salt.

make

1, after the fish is killed, scale is removed, the internal organs are removed from the back and washed, a word knife is punched, and 5 grams of wine, salt and monosodium glutamate are added for 0/0 minute.

2. Roast the fish on the grill for 10 minute until it is nine-ripe, brush a layer of old oil (the number of times of brushing oil can be changed according to the actual operation, and it is generally best to master it twice, the first time when the fish is roasted for five to six years, and the second time when it is about to be cooked, so as to ensure that the fragrance of oil can fully enter the fish), and sprinkle cumin powder on the grill for a little roasting 1 minute.

3. Put one or two vegetable oils in the wok, stir-fry Yongchuan beans with ginger and garlic bean paste in medium heat, add the remaining old oil, fresh spicy chicken paste and fresh soup, then add chicken essence and white sugar to taste, and finally boil the celery festival and cucumber festival and pour it into the fish bowl.

4. Put 30 grams of vegetable oil in another pot, heat it to 50% and stir-fry the dried Chili pepper in the middle of the fire. Pour it on the fish and add shredded scallion, coriander and red pepper to decorate it.