800g of grass carp, 200g of cabbage core, and 0/00g of konjac/kloc. Seasoning dried Chili 200g, pepper 20g, salt 6g, monosodium glutamate 6g, egg 30g, white wine10g, thirteen spices 7g, Pixian watercress 40g, Tang Chi old sauce 8g, salad oil1000g and white sesame10g.

method of work

1, slaughter grass carp, remove scales, head, tail and internal organs, and slice the fish along the midbone.

2. Slice the fish under the slice into large slices with a thickness of 1 cm; Chop the fish head into pieces weighing 5 grams, and add salt, monosodium glutamate, eggs, white wine and thirteen spices with the fish for 20 minutes.

3. Wash the cabbage core, put it in boiling water and cook for 3 minutes until cooked, and then put it in a special cast iron pot; Stir-fry Pixian watercress in salad oil with 70% heat until fragrant, add konjac and Tang Chi old sauce with low heat 15 minutes until cooked, take out konjac and the soup of burning konjac and put it in a cast iron pot.

4. Heat the salad oil to 70%, fry the marinated fish head in the oil for 3 minutes until cooked, put it in a cast iron pan, and then smooth the marinated fish fillets with the salad oil heated to 50% and put them in an iron pan; Stir-fry dried Chili and Zanthoxylum bungeanum with salad oil that has been heated to 80%, then pour it into an iron pot together with the oil and sprinkle with white sesame seeds.

5. After serving, ignite the alcohol in the base and serve it when the iron pot is boiling.