Kwai pickled Chinese cabbage Fish

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cilantro: promoting blood circulation and removing blood stasis

Ingredients and materials

Net weight of grass carp (carp) 500g

Pickled Chinese cabbage fish seasoning 1 bag

15g scallions

Ginger 15g

2 grams of Sichuan pepper

1 coriander plant

2 Xiaomilai

Kwai pickled Chinese cabbage Fish

1. Prepare a 500g net weight of grass carp or carp and marinate it with marinade for a while

2. Cut ginger into slices, scallions into sections, and Sichuan peppercorns ready

3. Prepare a pickled Chinese cabbage and fish seasoning. There are pickled Chinese cabbage, sauce and pickled fish

4. First, stir fry scallions, ginger, and Sichuan peppercorns in an oil pan until fragrant, then squeeze in the sauce and stir fry until fragrant

5. Then put pickled Chinese cabbage in and stir fry it until fragrant (not too much)

6.Remember to pour in the water and bring it to a boil

7. After the water boils, put the fish meat in. In the previous step, there must be more water to avoid the fish

8. Boil the fish meat again

9. Cover the pot and cook for about ten minutes

10. Open the lid and smell the nose (no need to put other seasonings pickled Chinese cabbage buns and sauce buns are very salty)

11. Sprinkle chopped cilantro and spicy millet

12. Mix well and put on a plate

13. Finished product drawing

14. Minru Yi's works

Tips

Fish meat can be chosen from grass carp or carp, which can be chopped into pieces or turned into slices. It is important to add enough water and there is no need to add extra salt

Fish meat needs to be stewed for at least ten minutes without fear of the main cook

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