Materials:

250g fish, green garlic 1 50g, celery heart100g, dried pepper15g, Pixian watercress 40g, clear oil 200g, soy sauce15g, monosodium glutamate1g, ginger slices.

Production method:

1. Fish with thorns (generally speaking, it is best to choose fish without thorns). Cut the fish into 5 cm long and 3 cm wide slices, put them in a bowl, season with soy sauce and cooking wine, and mix well with water and bean powder.

2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and blocks respectively.

3. Heat the oil in the pot, dry peppers and prickly ash, fry until brown (don't fry, take the outstanding flavor as the degree), remove and chop.

4. Add green garlic and celery to the crude oil in the pot, stir-fry until it is broken, and serve.

5, the oil in the pot is hot, put Pixian watercress, stir-fry red, add soup (appropriate amount, too much is light; Too little bean powder is easy to fall off and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl.

6. Pour the fillets into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.

note:

Doing this dish well is highly technical and difficult. However, as long as two spicy and one hemp (Pixian watercress, dried pepper, pepper) and other auxiliary materials are available and made according to the above methods and essentials, satisfactory results can be obtained.