Ingredients: fish 250g, green garlic150g, celery100g, dried pepper15g, Pixian watercress 40g, clear oil 200g, soy sauce15g, monosodium glutamate10g.

Production method:

1. Bones and stickleback fish (generally speaking, it is best to choose fish without spines), cut the fish into thin slices 5 cm long and 3 cm wide, put them in a bowl, season them with soy sauce and cooking wine, and mix well with water and soybean 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 the peppers and prickly ash, stir-fry them into brown red (don't stir-fry, but take them out with excellent fragrance), and then take them out and chop them up.

4. Add green garlic and celery to the crude oil in the pot, stir-fry until it breaks, and then put it on the plate. 5. The oil in the pot is hot, add Pixian watercress, stir-fry red, and add broth (moderate amount, too much will be weak; Too little bean powder is easy to fall off, and the soup is sticky. Boil it slightly, remove the bean paste residue, put the 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 it thoroughly, take it out and put it in 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 plate or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour in boiling oil to make it more spicy.

Seasoning, onion, ginger, pepper, pepper

Operation:

Cut off the fish head and tail. Slice the fillets.

Marinate the sliced fish fillets with salt, cooking wine and ginger rice 15 minutes.

Processing seasoning: cut the onion into sections. Ginger is divided into two halves, half shredded and half sliced. Silk is fried, sliced and cooked with fish. Pepper must be red to feel dripping, and it is very spicy.

Put the pot on fire, add water, add fish head and tail, fish skin and onion and ginger cooking wine, and then add sliced fish fillets. When the water boils, the pot will be ready. In another pot, stir-fry millet pepper, pickled ginger, pickled beans, onion, ginger and garlic, pepper and pepper in a wok, and then pour into a fish pot.

3.

Buy a packet of seasoning for cooking fish, slice the fish into thin slices, add salt, cooking wine, onion, ginger slices and a little beer, soak for 20 minutes, then add thicken powder and mix well. Prepare pickled pepper, pickled ginger, dried pepper, garlic, a little sugar, soy sauce, and bought fish as seasoning. Stir-fry Pixian watercress in an oil pan (preferably mixed oil of lard and salad oil), add water to boil for 10 minute, add appropriate amount of salt, and cook the submerged fish. Throw the head and bones first, and then the fillets. Don't stir after cooking, or it will be muddy. Then wash the pan and burn hot oil, prepare dried sea peppers, dried peppers and minced garlic, fry them in the oil pan (don't fry sea peppers and peppers), and finally pour them on the cooked fish.