2. Add water, add onion, and cook fish bones and fish heads after a while.

3. Take it out after cooking, then cook the mullet flower, then take it out, pour out the soup, and sprinkle with pepper noodles, pepper noodles and chopped green onion.

4. Heat oil, stir-fry garlic, add dried Chili, and then immediately pour it out of the pot.

Ingredients:? 300g snakehead

Accessories: shrimp150g? Egg white 50g egg100g coriander10g pepper (green and sharp) 50g pepper (red, sharp and dry) 50g ham 25g.

Seasoning: green onion15g ginger10g starch (corn)10g monosodium glutamate 3g yellow wine 6g sesame oil 4g? 2 grams of chicken oil and 75 grams of peanut oil.

Production process?

1. starch (12g) put in a bowl and add water to prepare wet starch (25g) for later use;

2. Slaughter mullet (snakehead), wash and take meat for later use;

3. Knock the eggs into a bowl and break them up, humidify the starch and salt and mix well;

4. Hang it into 10 small egg skin in 10 times;

5. Beat the egg whites into egg bubbles, add dry starch and mix well;

6. Chop the shrimps into mud for later use;

7. Mash onions and ginger to make juice;

8. Pepper and green pepper are shredded;

9. Coriander leaves and stems are removed, washed and cut into sections for later use;

10. Stir the shrimp paste with 200ml clear soup, refined salt, onion ginger juice and sesame oil to make stuffing, put 10 pieces of egg skins separately, steam them in a cage for 5 minutes until they are ripe, take them out, smear them with egg bubbles, sprinkle with shredded red and green peppers and minced ham, steam them in a cage over high heat, take them out, and place them around the plate;

1 1. Wash the mullet, cut it into 2cm-wide strips with a knife on the inside, blanch it in a boiling water pot, and take it out to control the moisture;

12. Mix refined salt, monosodium glutamate, wet starch and sesame oil into juice and sprinkle with coriander segments;

13. Put peanut oil into the wok, and when the fire is 90% hot, touch the mullet flower with oil and take it out quickly;

14. Leave the oil in the wok, heat it to 60% over medium heat, stir-fry the wok with scallion, add yellow wine, add mullet flower and juice, stir-fry until the sauce is covered, and put it in the middle of the plate;

15. Bring clear soup, refined salt and monosodium glutamate to a boil, hook them with wet starch and pour chicken oil on the steamed dumplings.

Main ingredient: 500g mullet flower, 300g Chrysanthemum morifolium ingredients: appropriate amount of chopped green onion, appropriate amount of garlic and appropriate amount of shrimp paste.

Fresh mullet flower, removing impurities from the stomach and a cartilage. Wash and set aside.

2 fresh chrysanthemum morifolium, washed and set aside.

3 First, use chopped green onion, garlic and saute the fragrant pot, then add a spoonful of shrimp sauce and saute until fragrant.

4 Add the processed mullet flower and dry fry.

5. Pour in the washed Chrysanthemum morifolium, stir-fry it for a few times with high fire, and then take it out of the pot and put it on the plate.