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Spices: 150g of white pycnogenius, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 5 grams of tangerine peel

author：Jianghu cook Lao Xu

Spices: 150g of white pygmy, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 50g of tangerine peel, rib

80 grams of grass, 150 grams of fragrant fruit, 50 grams of sand kernels, 80 grams of white buckle, 50 grams of spirit grass, 1 kilogram of Sichuan pepper, 2 kilograms of dried chili pepper

Soak all spices, peppercorns and dried peppers in water for 20 minutes, then drain

Small ingredients: two pounds each of green onions, onions, spring onions, celery, garlic and ginger

Salad oil 30 pounds, vegetable oil 30 pounds

Put oil and small ingredients in the pot, soak the spices, simmer for 2 hours, and then put the spices and small ingredients for 24 hours after boiling, and then fish out the spices and small ingredients and throw them away

Prepare a grass carp, add salt, chicken essence, monosodium glutamate, pepper, egg white, corn starch, and flavor the paddle.

Chop the fish bones into small pieces, add salt cooking wine and marinate for ten minutes, add water to the pot cooking wine salt fish bones over the water, the fish meat is also over the water, do not overcook, put it in a bowl to prepare peppercorns and dried peppers to soak, put boiling fish oil under the dried peppercorns and fry them on top of the fish.

Spices: 150g of white pycnogenius, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 5 grams of tangerine peel
Spices: 150g of white pycnogenius, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 5 grams of tangerine peel
Spices: 150g of white pycnogenius, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 5 grams of tangerine peel
Spices: 150g of white pycnogenius, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 5 grams of tangerine peel
Spices: 150g of white pycnogenius, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 5 grams of tangerine peel
Spices: 150g of white pycnogenius, 50g of spear grass, 200g of cinnamon, 200g of star anise, 80g of grass fruit, 80g of camellia, 150g of cumin, 100g of fragrant leaves, 5 grams of tangerine peel
Grass carp Angelica dahurica Grass fruit pepper
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