One fresh fish (about 1250g), 50g of mushrooms, 125g of tomatoes, 100g of eggs, 75g of scallions, 500g of cooked potatoes, 250g of celery, 150g of peanuts.

Seasoning

100 grams of cooking oil, 500 grams of cream sauce, 10 grams of chili, 20 grams of parsley, 50 grams of grated cheese. Appropriate amount of refined salt, a little pepper, 50 grams of butter , 50 grams of sugar, MSG, 2 grams of pepper, 100 grams of seasonings, 50 grams of parsley, 100 grams of secret oil.

. First wash the fish, flower knife, split into two pieces, with salt, cooking wine and five-spice powder marinade

The fish cleaned up on the back of two cuts, sprinkle salt, ginger powder, cooking wine, pepper and other seasonings to the fish to give a massage to the taste;

2, in the belly of the fish to fill with sliced green onions and ginger used to deodorize;

3, with soya sauce, honey, adjusted into a sauce brushed on the fish and sprinkled evenly on the Five spice powder, cumin powder, preheat the oven at 180 degrees;

Raw materials: 4 bottles of hot sauce, 3 bottles of Lapa beans, 500 grams of salted fish produced in Guangdong, 50 grams of oyster sauce, 50 grams of seafood sauce, 150 grams of abalone juice, 20 grams of chicken essence, 25 grams of monosodium glutamate (MSG), 15 grams of white sugar, 5 grams of pepper, 500 grams of salad oil.

Production: salted fish cut into 0.3 cm square particles, with Lapa beans fried in salad oil until crispy, plus spicy sauce and other condiments stir-fried over low heat for about 5 minutes to stir-fry into.