Seasoning: lobster sauce 12g, spicy fish seasoning 6g, ginger 5g, garlic 8g, garlic 30g, dried pepper 8g, spicy powder 5g, black pepper 3g, salt 10g, monosodium glutamate 4g, onion 5g, cooking wine 12g, and wet starch 65438+.

Exercise:

1, the grass carp is marinated for 20 minutes and the pot is boiled with cold water;

2. Quickly stir-fry some seasonings for use;

3. Burn fragrant oil and red oil to 50% heat and stir-fry other seasonings;

4. Pour the cooked seasoning on the cooked fish;

5. Sprinkle diced red pepper, chopped leek and cooked sesame seeds on the table.

Red pepper and white-bearded fish are very tender and melt in the mouth. The grass carp is marinated for 20 minutes, and the pot is boiled with cold water; Stir-fry some seasonings for later use; Burn fragrant oil and red oil to 50% heat, stir-fry other seasonings; Pour the cooked seasoning on the cooked fish; Sprinkle diced red pepper, chopped leek and cooked sesame seeds on the table. Raw materials: grass carp 1 treaty 1 kg.

Seasoning: lobster sauce 12g, spicy fish seasoning 6g, ginger 5g, garlic 8g, garlic 30g, dried pepper 8g, spicy powder 5g, black pepper 3g, salt 10g, monosodium glutamate 4g, onion 5g, cooking wine 12g, and wet starch 65438+.

Exercise:

1, the grass carp is marinated for 20 minutes and the pot is boiled with cold water;

2. Quickly stir-fry some seasonings for use;

3. Burn fragrant oil and red oil to 50% heat and stir-fry other seasonings;

4. Pour the cooked seasoning on the cooked fish;

5. Sprinkle diced red pepper, chopped leek and cooked sesame seeds on the table.

Red pepper and white-bearded fish are very tender and melt in the mouth. The grass carp is marinated for 20 minutes, and the pot is boiled with cold water; Stir-fry some seasonings for later use; Burn fragrant oil and red oil to 50% heat, stir-fry other seasonings; Pour the cooked seasoning on the cooked fish; Sprinkle diced red pepper, chopped leek and cooked sesame seeds on the table.