Taste: spicy.

Ingredients: snakehead (300g)

Accessories: carrot (50g) and celery (50g).

Seasoning: ginger (10g), garlic (20g), onion (30g), pepper (dried red tip) (10g), pepper (10g), watercress (25g), salt (4g) and soy sauce (/kloc-4g).

1. Snakehead (snakehead) is slaughtered, washed and cut into pieces, evenly grabbed with salt, pepper, cooking wine and dried starch, then sprinkled with a little vegetable oil and put on a plate for later use;

2. Wash and dice carrots and celery;

3. Put the wok on the fire, add vegetable oil to heat it, add ginger slices, garlic slices and onion slices to stir-fry until fragrant, and then add dried pepper, pepper and watercress;

4. Stir-fry the fish head, fish tail and fish bone, cook the wine, pour the broth, add the dried tangerine peel, carrot and celery, add the soy sauce, chicken essence, monosodium glutamate and vinegar, remove the residue when cooking, and put the remaining soup into the flavor plate;

5. Heat the red oil in a pot to 70% to 80% heat, pour it into a stainless steel basin and eat it with fish fillets and sauce.

6. Quickly pour the fillets into a hot oil pan and disperse. After the fillets are cooked and white, put them in the dipping sauce of the seasoning tray and soak them a little. You can eat them.

There are also practices on the website of Food World.