Raw materials:

Grass carp (about 1000g), pepper, pepper, watercress, garlic, chicken essence, salt, cumin, sesame oil, peanuts, sesame seeds, salad oil, aniseed, coriander and celery.

Method:

(1) Kill the fish, roast them on the fire and put them on a plate for later use.

(2) Clean the pot on fire, add salad oil, dried chili, pepper and watercress, stir-fry slightly, add water, chicken essence, monosodium glutamate, salt, cumin, sesame oil and aniseed to taste, and pour in fish.

③ Sprinkle sesame, coriander, celery and peanuts. Serve.

Features: bright red color, spicy and delicious.

Second, the practice of pickled pepper flavored Zhuge grilled fish:

Raw materials:

Grass carp (about 1000g), pickled pepper, pickled ginger, garlic, chicken essence, peanut, sesame, coriander, celery and salad oil.

Method:

(1) Kill the fish, roast them on the fire and put them on a plate for later use.

(2) Clean the pot on the fire, add salad oil, pickled pepper, pickled ginger and garlic, stir fry slightly, add water and chicken essence to taste, and pour in fish.

③ Add sesame, celery, coriander and peanuts to the prepared fish. Serve.

Features: bright red color, rich pickled pepper, slightly spicy and refreshing.

Third, the practice of pickled fish:

Raw materials:

Mandarin fish (about 750g), pickled cabbage, pickled ginger, pickled sea pepper, garlic, chicken essence, sesame seeds and flowers.

Raw celery, coriander, salad oil.

Method:

(1) Kill the fish, roast them on the fire and put them on a plate for later use.

(2) Wash the pan and put it on the fire, add salad oil, pickled cabbage, pickled ginger, pickled sea pepper and garlic, stir fry slightly, add water to taste, and pour in fish.

③ Add sesame, celery, coriander and peanuts. Serve.

Features: attractive, sour and fragrant, refreshing and generous.