Ingredients: 50g pickled cucumbers, 50g cucumbers, 50g red pepper, 150g flatfish, salt, sugar, gourmet powder, pepper, oil, water chestnut powder, wine, stock, ginger shreds, chopped scallions, garlic mousse

Recipe:

1. Knife pickled cucumbers into pieces. Remove the peel and seeds from the cucumbers and cut into diagonal pieces. Knife the red peppers into rhombic pieces. Shape ginger into a figure.
2. Skin the flatfish and make twist cuts on it. Clean it. Coat it with the paste of salt, sugar, gourmet powder, pepper and water chestnut powder. Freeze for 1-2 hours in a refrigerator.
3. Scald the flatfish in boiling water. Remove and drain off water. Quick-fry the flatfish, cucumber pieces and red pepper pieces in hot oil. Remove and drain off oil. Make gravy with some soup, salt, sugar, gourmet powder, pepper, wine and water chestnut powder.
4. Leave a little oil in the wok. Stir-fry garlic mousse, chopped scallions and pickled cucumbers in it. Put in the oil-quick fried materials with the gravy. Stir and mix. Pour on some sesame oil. Remove and serve.