Altar of crucian carp
raw material:
1 crucian carp is about 400 grams, cucumber, cantaloupe, watermelon 25 grams each, dried red pepper 100 grams.
Accessories: garlic slices, ginger slices, peppercorns 20 grams each, green onion 15 grams, red pepper shreds 3 grams.
Seasoning: 100 grams of cooking wine, 50 grams of Pixian watercress, 25 grams of Little Swan hot pot base, 5 grams of monosodium glutamate, 10 grams of soy sauce, sugar and pepper, 5 grams of salt, 400 grams of second soup, 200 grams of salad oil.
make:
1: Cut the cucumber, watermelon and cantaloupe into thin slices, soak in boiling water for 1 minute, put it in the altar;
2, put the pot on the high heat, under 100 grams of salad oil to 50% heat, enlarge garlic slices, ginger slices, peppercorns 10 grams each, simmer, put watercress sauce, hot pot base, cooking wine, soy sauce, sugar, pepper, salt, two soups on high heat and then put in crucian carp, heat for 7 minutes until cooked, put MSG to taste, pour into the altar with cucumber, watermelon, cantaloupe pad.
3: Heat up 100 grams of oil until 60% heat, sauté the remaining garlic slices, ginger slices, dried red peppercorns and peppercorns until fragrant, pour them on the fish, sprinkle shredded shallots and red peppers, cover the lid and serve.