One grass carp, proper amount of auricularia auricula, proper amount of Flammulina velutipes, proper amount of bean sprouts, celery 1 piece, 6 rape seeds, one tablespoon of bean paste, 30g of chafing dish bottom material, proper amount of shredded ginger, green onion 1 piece, garlic 1 piece, proper amount of pepper, cooking wine 1 spoon. Spoon, beer 1 bottle, water 1 bowl, 20g of dried pepper, green pepper 1 stick, coriander 1 piece, appropriate amount of rattan pepper oil, 3g of sesame seeds and 5g of corn starch.

2. Practice:

(1) Cut the fish from the back and clean it up. The black film must be cleaned up. The fish body is cut in front and back, and the fishy line is drawn. Then evenly cut a few knives.

(2) Add onion, ginger, cooking wine, salt and pepper for 10 minutes.

(3) wash vegetables.

(4) vegetable blanching.

(5) Tray the cooked vegetables for later use.

(6) put onions at the bottom of the pot.

(7) Then spread the cooked vegetables on the bottom of the pot.

(8) Put the onion, ginger and garlic in the pan with hot oil and saute until fragrant, then set fire to the bottom of the pan and stir-fry the bean paste to get red oil.

(9) release the smoke, salt, chicken essence, oyster sauce, beer and water and boil.

(10) Put the salted fish in corn starch and touch it evenly inside and outside.

(1 1) Put the fish in an oil pan at 70% oil temperature, fry them until golden on both sides, and take them out.

(12) Pour the boiled spicy soup into the vegetables, and then put the fried fish on the vegetables. Fire and heat.

(13) Put green pepper, pepper segments, coriander and sesame seeds on the fish.

(14) Garcinia oil is heated and then poured into the pepper. Eat.