Material preparation

One carp (silver carp, crucian carp and grass carp are all acceptable), pure vegetable oil, red oil, wood ginger oil, sesame oil, cumin, pepper oil, red pepper, peanut, lobster sauce, houttuynia cordata (root of broken ear), salt/kloc-0.5g, pepper 0.5g, flour 50g, ginger/kl.

Cooking method

Step 1: Select live fish (freshwater fish such as carp, carp and grass carp). Carp is generally used in Hejiang, because carp has less thorns, small head and more meat.

Step 2: Cut the fish open from the abdomen, remove gills and internal organs, and wash them.

Step 3: Put the fish in the oven and bake it with charcoal made in Qinggang Tree. Charcoal is non-toxic and cannot be baked with smokeless carbon or natural gas.

Step 4: Clamp the fish with a clamp and put it on the grill. Brush both sides of the fish with pure vegetable oil and sprinkle with salt.

Step 5: When the fish is roasted to 78% maturity, put it in a pan and sprinkle cumin, pepper and monosodium glutamate on the grilled fish.

Step 6: Put the broken ear root, green onion and leek in the pan in advance. You can add cucumber slices and Flammulina velutipes according to your preference. After the bottom of the pan is padded, put the fish flat in the iron pan.

Step 7: Stir-fry the seasoning with vegetable oil, red oil, pepper, red pepper, lobster sauce, chicken essence and garlic, and pour it on the fish.

Step 8: Pour the cooked bottom material on the grilled fish which is 70% to 80% mature, then cook the grilled fish on the stove for 3 to 5 minutes, and then add peanuts and coriander (chopped green onion is also acceptable) when the broken ear root is cooked thoroughly.

Step 9: Put the fish on the alcohol stove, and light the alcohol below. You don't need the alcohol stove in summer, but you must use it in winter. You can keep warm while eating. The grilled fish is always hot. After the fish is finished, you can add vegetables such as noodles, vermicelli, potatoes, lotus root slices and cucumbers.