Health Benefits
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Coriander: clears up rash
Ingredients
Net weight of grass carp (carp) ( 500 grams ) | Pickled fish seasoning ( 1 bag ) |
Onions ( 15g ) | Ginger ( 15g ) |
Zanthoxylum bungeanum ( 2g ) | Cilantro ( 1 tree ) |
Xiaomi Spicy ( 2 pieces ) |
How to make Kuaishou pickled fish
1. Prepare a net weight of 500 grams of grass carp or carp, marinate it with marinade for a while
2. Cut the ginger into slices, cut the green onion into sections and prepare the peppercorns
3. Prepare a pickled fish seasoning which includes pickled cabbage sauce packets and pickled fish packets
4.First put the onion, ginger and Sichuan peppercorns into the oil pan and stir-fry until fragrant, then squeeze the sauce in and stir-fry until fragrant
5.Then add the sauerkraut and stir-fry until fragrant (do not add too much)
6.Remember to pour boiling water and bring to a boil,
7.After the water boils, put the fish meat in and serve.There must be enough water in one step to cover the fish
8. Boil the fish again
9. Cover the pot and cook for about ten minutes
10. The aroma comes out when you open the lid (no need to put other condiments, pickled cabbage packets and sauce packets are very salty)
11.Sprinkle chopped coriander and spicy millet
12.Mix well and serve on a plate
13.Finished Picture
14.Min Ruyi's works
Tips
For fish, you can choose grass carp or carp, which can be chopped into pieces or sliced., be sure to add enough water, no need to add additional salt
The fish must be stewed for at least ten minutes even if it is not afraid of the main cook
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