Raw materials: live carp or grass carp 1 tail weight 1 kg pickled cabbage 200 g Flammulina velutipes, Pleurotus ostreatus, tender wax gourd, tender leaves of yellow seedlings, onion segments, water-soaked jellyfish silk, Chinese cabbage, eel slices, kidney slices, goose (duck) gizzards, etc. 1 kg pickled pepper 65438+.

Production method:

1. After the live fish are slaughtered, the gills are removed, the internal organs are cleaned, and the fish heads are chopped. Then, take two pieces of fish along the back with a flat knife, and then cut the fish's chest into two clean pieces. Then cut (slice) the two fish into fillets about 0.6 cm thick with an oblique knife, and the fillets are sized with egg white. Chop the fish head and bones and season with ginger, onion, cooking wine and salt 10 minutes or more.

2. Soak red pepper, soaked ginger, pepper and garlic cloves (some of them) into pieces, pickle into small pieces, and mash the rest garlic cloves to make flavor dishes.

3. Heat the hot oil in the pot, add the dried Chili festival and pepper, give off the fragrance, and chop it into knife-edge peppers for later use. When the oil is heated to 50% to 60% in the furnace, add chopped red pepper, pickled ginger, pepper and garlic, stir-fry until the oil is red and bright, then add sauerkraut, stir-fry the flavor, add fresh soup, and add fish head and fish bone to cook for more than 10 minute; Season with salt, chicken essence, pepper and cooking wine, pour into the hot pot basin, sprinkle with knife-edge pepper, and pour 75g of boiled oil on the table.

4. Put the pulped fish fillets and other vegetarian dishes on the table respectively, and prepare a seasoning tray with sesame oil, garlic paste and monosodium glutamate to dip in.

Making material

(16 sheets)

Features: salty, fresh, spicy, slightly hemp and slightly sour, fresh and delicious, with rich flavor.