Health effects
Grass carp: calms the liver, calms the wind, harmonizes the stomach, warms the heart
Fungus: delays aging, antioxidant, anti-cancer and prevents cancer Shiitake mushrooms: rash
Ingredients
Fish loach ( 300g ) | Grass carp ( 400 grams ) |
Agaric ( 50g ) | Shiitake mushrooms ( 50g ) |
White Jade Mushroom ( 50 grams ) | ( ) |
Onion, ginger and garlic ( appropriate amount ) | Soak ginger and sea pepper (appropriate amount) |
Pixian Doubanjiang (100g) | Panthoxylum bungeanum (appropriate amount) |
Pickled radish ( A little ) | mash ( appropriate amount ) |
Cabbage, bamboo shoots ( appropriate amount ) |
How to make a basin of river fresh food
1. Remove the head and belly of the fish and loach, add salt and mix well.
2.Blanch the fish and loach with oil and remove.
3. Pour rapeseed oil into the wok and sauté the onion, ginger and garlic over low heat.
4.Add soaked ginger and soaked sea pepper and stir-fry until fragrant.
5.Add Sichuan peppercorns and stir-fry until fragrant.
6. Add Pixian bean paste and stir-fry until fragrant.
7.Add pickled radish and stir-fry until fragrant.
8.Add glutinous rice wine and stir-fry until fragrant.
9. Mix in broth and fresh chicken juice.
10.Put the fungus, shiitake mushrooms and white jade mushrooms into the pot and cook until fragrant.
11.Cook in the fried grass carp fillets.
12.Cook the fish and loach.
13. Before serving, add green onions.
14. Use cooked cabbage and bamboo shoots as the base.
15.Pour into a basin.
16.A pot of delicious food, waiting to be tasted.
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