Raw materials:

600g crucian carp.

Egg 75g, wheat flour 100g.

Onion 15g ginger 10g sesame oil 20g pepper powder 3g salt 5g pepper 10g cooking wine 30g.

Exercise:

1. Scrape the scales off the crucian carp, take out its internal organs, wash it, marinate it with salt, pepper, wine, onion (mashed) and ginger (mashed), after 30 minutes, drain the salt, pepper, wine, onion and ginger, then put the crucian carp in and dip it with eggs, flour and water.

2. Heat a wok with high fire, pour in 500g of oil, heat it to 70%, stir-fry in Jiang Mo, add chopped pepper and shredded crucian carp, stir-fry until golden and crisp, and drain the oil.

3. Heat 20 grams of sesame oil in the pot, add 5 grams of chopped green onion and 5 grams of Jiang Mo to stir fry, then add chopped pepper and crucian carp and stir fry for a while before serving. The bottom of the dish is decorated with lettuce and carrot flowers to enhance the appearance.