One piece of fresh fish (about 1250 grams), 50 grams of mushrooms, 560 grams of potatoes, 100 grams of tofu cubes, 200 grams of enoki mushrooms, 75 grams of onions, 250 grams of celery, 150 grams of peanuts, and 200 grams of vermicelli.

Seasoning

100 grams of cooking oil, 500 grams of cream sauce, 10 grams of pepper, 20 grams of coriander, and 50 grams of grated cheese.

Adequate amount of refined salt, a little pepper, 50 grams of butter, 50 grams of sugar, appropriate amount of MSG, 2 grams of Sichuan peppercorns,

100 grams of aniseed, 50 grams of coriander, 100 grams of secret oil .

Side dishes

Cauliflower, lotus root, cucumber, bean sprouts, konjac, carrots, celery, etc., add according to personal preference.

Ingredients: chili sauce, 3 bottles of laba beans, 500 grams of salted fish, 50 grams of oyster sauce, 50 grams of seafood sauce,

150 grams of abalone juice, 20 grams of chicken essence, 25 grams of MSG, 15 grams of sugar, 5 grams of pepper, and 500 grams of salad oil.

Preparation: Cut the salted fish into 0.3 cm square pieces, stir-fry with laba beans in salad oil until crispy and fragrant,

Add chili sauce and other condiments and stir-fry over low heat for about 5 minutes. Stir well and serve.

Preparation method:

1. Clean the seabass, cut a slit on both sides of the fish body 1 cm apart, add salt, cooking wine, ginger slices, and green onions to taste After about half an hour, place it in a large stainless steel basin.

2. Heat the salad oil until it is 70% hot, remove from the fire, pour it into a basin containing the fish, dip and fry the fish for 5 minutes until cooked, take it out,

Put it in and heat it up And put it in a stone plate with shredded onions.

3. Heat oil in another pot, add ginger and garlic and sauté until fragrant, add spicy millet, minced meat, and secret spicy sauce, stir well and pour it on the fish on the stone plate. Serve with sesame seeds and chopped green onion.

Batch production method:

Due to the larger number of fish being fried at one time (usually 3 to 4 fish at a time), it is not easy to fry them thoroughly and evenly.

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So when serving in large quantities, you usually put a few fish into a 70% hot oil pan and fry over medium heat for about 2 minutes,

until the fish turns yellow and take it out ( Use high oil for frying, otherwise the skin of the fish will easily rot.) Then wrap each fish in plastic wrap, steam it in a basket for about 10 minutes until cooked, take it out, and place it on a stone plate lined with shredded onions. Inside. Make the sauce and pour it over the fish.