Materials prepared in advance:

Cod:1000g? Bean sprouts: right amount? Chrysanthemum morifolium: Right amount? Pixian watercress hot sauce: 2 tablespoons? Vegetable oil: right amount? Salt: 3 spoonfuls? Cooking wine: 1 spoon

Raw flour: 20 grams? White pepper: A little? Sugar: 10g? Pepper: 1 spoon? Ginger powder: A little? Onion: Right amount? Garlic: 2 cloves? Zanthoxylum bungeanum: 1 spoon

Practice steps:

1. Wash the fish, slice the fillets along the bone direction, rinse the blood with clear water, and control the water.

2. Fish fillets are marinated with starch, salt, white pepper and cooking wine. Mix the marinated fish fillets for later use.

3, bean sprouts washed, drowning or not. Wash the chrysanthemums for later use. If you add other vegetables, you can prepare them in advance.

4, put a small amount of vegetable oil, garlic, chopped green onion, Pixian bean paste and stir-fry.

5. Add chopped pepper, salt, sugar, chicken powder, onion, garlic, ginger powder, fermented grains, pepper powder, about1000g water or broth, and cook until boiling.

6. Add bean sprouts and chrysanthemum morifolium, cook for a while, remove and spread on the bottom of the sea bowl. Add marinated fish fillets and continue to cook for about 5 minutes.

7. Take out the fish fillets after bleaching and discoloring, put them on bean sprouts and Artemisia selengensis, and sprinkle some chopped peppers, pepper granules and sesame seeds.

8. In another small pot, burn about 150g of hot vegetable oil, 80% of which is hot enough to smoke, and pour it on the freshly sprinkled pepper granules and pieces.

9, after the completion of the pot can be eaten.