Perch, hen soup, onion, pepper, dried pepper, star anise, hairy root, two garlic seedlings, green and red pepper, ginger, lobster sauce, Pixian watercress, salt, pepper and dried starch.

1, soup base ingredients.

Side dishes: homemade shrimp balls, pork shrimp balls, egg dumplings, fried lotus root strips. Everything else is vegetarian.

3. After the head of the perch is removed, slice the fish, cut the bones into pieces, and slice the fish at a 45-degree angle, which is slightly thicker than the boiled fish. Cut the fish head into three pieces. Wash the blood stains with salt and pepper for ten minutes.

4. pat the starch dry and shake off the excess dry powder.

5. After the oil is slightly yellow, remove it and fry it in the oil pan until golden (it must be golden and crisp).

6, onion slices, ginger slices, coriander roots.

7, put oil in the pot, a little more than cooking, stir-fry pepper, star anise, dried Chili (soak in water before use, let the taste come out slowly, not easy to paste). After the red oil comes out, add ginger, onion and coriander root.

8. Put aside the fried ingredients, tilt the pan slightly, add lobster sauce and bean paste, and stir-fry the red oil over low heat.

9. Mix and stir-fry to give a rich fragrance.

10, put the fish fillets in and mix well, then put the coriander leaves, garlic sprouts and green peppers in the pot.

1 1, directly into the stew.