Roast fish

Main material: grass carp 1000g

Auxiliary materials：ginger granules 20g, garlic granules 20g, TYM dried chili 50g,  diced green onions 30g, 3g TYM wild pepper-green, green onions 30g, celery segments 100g, sliced onions 100g, lotus root slices 100g, potato slices 100g, spicy stir-fry seasoning 200g

Using ratios: spicy stir-fry seasoning: water=1：2.5

Cooking methods:

1.Cut the back of the fish with a kitchen knife, clean it, and make a slit in the thick part of the fish. Add proper amount cooking wine, salt, TYM pepper powder, ginger and green onions, apply them evenly and pickle for 10 mins; cut other spare side dishes as required.

2.Place sliced onions, celery segments, lotus root slices, and potato slices on the baking sheet in sequence.

3.Put the pickled fish into an oil pan with a temperature of 200 to 220°C, deep-fry it until cooked and take it out, Then heat the oil to 220°C, fry it again with a golden color and become crispy, take it out and put it on a baking sheet for later use.

4.Pour oil into the pot, add ginger and garlic and stir-fry until fragrant, then add spicy stir-fry seasoning and water, stir evenly, bring to a boil and pour over the fish.

5.Add proper amount of soybean oil, green onions, TYM dried chili, and TYM wild pepper-green to the pot and stir-fry until fragrant and pour on the fish.

6.Sprinkle with TYM white sesame and diced green onions.