1, crucian carp (about 72%), green pepper, pickled pepper, watercress, ginger, garlic, onion, salt, cooking wine, fermented glutinous rice juice, soy sauce, vinegar, fresh soup, wet starch, cooked vegetable oil and chicken essence.

2. Cut the fish with an oblique knife after processing, and season with salt, cooking wine, ginger and onion. Wipe the pot with ginger when it is hot.

3. Put oil in the pan, fry the fish until the skin is tight, pick it up, put it in a steamer, steam out the juice and set it aside. Chop green pepper and pickled red pepper;

4. Put oil in the pot, stir-fry watercress, pickled pepper powder and green pepper powder for coloring, stir-fry ginger, minced garlic and mixed soup, bring to a boil, add salt, soy sauce, vinegar and shredded vegetables, add wet starch to collect bright oil, add chicken essence, sprinkle chopped green onion, and pour the juice into a fish dish.