Health benefits
Zanthoxylum bungeanum: dehumidification
Cinnamon bark: dispersing blood stasis and reducing swelling
Ingredients
Cured Fish Mouth ( 2 Jin ) | Oil ( appropriate amount ) |
Panthoxylum bungeanum ( appropriate amount ) | Cinnamon ( appropriate amount ) |
Dried chili pepper (appropriate amount) | Geranium leaves ( appropriate amount ) |
Ginger (appropriate amount) |
How to make spicy fish mouth
1. Fish mouth treatment Clean the water well (the mouth of cured fish is usually a bit salty, soak it in water according to your own taste to reduce its salty taste)
2. Prepare the auxiliary ingredients.This is also based on your own taste.It can be spicy or light.
3. Boil the oil
4.Put it into the fish mouth Fry over medium heat and drain out the filtered oil
5. Leave the bottom oil in the pot and pour all the accessories Stir-fry
6.Saute until fragrant, then add a little water and bring to a boil to create a strong aroma
7. Add the fried fish mouth and stir-fry, coat the sauce evenly, cover and simmer.Flip every few minutes to make the fish mouth more delicious.You can add a little sugar to enhance the flavor, until the soup is completely dry (there is water vapor, so the picture is a bit foggy)
8.Spicy fish mouth makes its debut! Spicy and fragrant, it tastes better when cold.
Tips
The fish mouth should be soaked in water to reduce the saltiness, otherwise the taste will be compromised
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