Health benefits
Zanthoxylum bungeanum: dehumidification
Ingredients
Grass carp ( About 3 pounds each ) | Bean sprouts ( Appropriate amount span> ) |
Red oil bean paste ( 2 spoons ) | Red 99 ( 30g ) |
tempeh ( a little ) | Tofu (Crush one piece ) |
Green onions ( A little ) | Ginger ( 4 pieces ) |
Panthoxylum bungeanum ( a little ) |
How to cook fish
1.Wash the fish and cut it with a knife
2.Rinse with water and marinate with cooking wine and pepper
3. Sauté green onion, ginger and Pixian bean paste, red Add the oil cubes and boil the red oil.
4. Add the fish head and fish bones and simmer over low heat.
5. Blanch the bean sprouts and put them into a large bowl.
6.After waiting for 15 minutes, remove the fish heads and bones, wrap the fish fillets in starch, and put Add the soup to medium-low heat and simmer with the lid on for about 5 minutes.
7.There is a bit too much fish.Sprinkle chopped green onion, pepper and coriander on the fish
8.Pour hot oil
9.Sprinkle with pepper powder.
Tips
Fish fillet is a test of knife skills, so feel free to eat it at home.
本文地址：https://food.baitai100.com/post/34939.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
