Health effects
Star anise: regulates qi, relieves pain, and dissipates cold
Cinnamon: dissipates blood stasis and reduces swelling
Zanthoxylum bungeanum: dehumidifies
Ingredients
Fresh grass carp ( About 1 and a half pounds ) | Green bamboo shoots ( 500g ) |
Celery ( 300 grams ) | Ginger ( Appropriate amount ) |
Eight anise ( 2 pieces ) | Cinnamon ( appropriate amount ) |
Panthoxylum bungeanum ( Moderate amount ) | Dried chili noodles ( 20g ) |
Pixian Doubanjiang ( Adequate amount ) | Onions ( Adequate amount ) |
Cilantro ( Moderate amount ) | Sweet potato flour ( appropriate amount ) |
Cooking wine (appropriate amount) | Salt ( appropriate amount ) |
Chicken powder ( appropriate amount ) |
How to cook fish cubes
1. Cut grass carp into cubes and set aside
2.Put in sweet potato powder, salt and cooking wine to marinate
3.Prepare auxiliary ingredients
4.Cut the green bamboo shoots and celery into small strips and set aside
5.Put the pot on the fire.Add a little oil and fry the green bamboo shoots and celery until they are raw
6. Stir-fried green vegetables Put it into a large bowl with fish and make a base
7.Put the pot on the fire and add Heat the oil until 70%, add all the ingredients (Pixian watercress, star anise, cinnamon, pepper, ginger, salt, chicken powder) and stir-fry until fragrant
8.Saute the ingredients until fragrant and add the prepared dry water
9.Bring the ingredients to a boil.Add the fish with a lot of bones and cook for 1 to 2 minutes.
10.After boiling the fish bones for 1 minute, add the remaining fish pieces and cook for 8 to 10 minutes
11.Put the cooked fish on the plate
12.Wash the pot, put in clean peanut oil, heat it up and prepare to pour it on the fish
13.fish Remove from pot and plate, add pepper noodles, white sesame seeds, chives, and peppercorns
14. Pour the hot oil evenly on the fish
15.Finished Picture
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