Pepper choppers, fish
By VicentaLakin
Weeds, like meat, are the food that Hunan families make, and have an important place in Hunan's eating culture. Weeds are smoked, smelled uniquely and stored after cleaning and drying the fish. The salmon are fine, delicious and of high nutritional value. The practice is generally evaporated and fried, which is described here。
Recipe Recommendations
- Salted grass carp 250g
- chopped pepper 80g
- douchi appropriate amount
- garlic 2 cloves
- garlic leaves appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Pepper choppers, fish
1
Since weeds are usually salty, they need to be boiled with cold or hot water. Here the fish is selected to bulge with cool water for one hour and then cut into strips
2
Garlic slices, ginger slices, garlic leaves cut, soybeans blistered for two minutes and washed for use
3
Hotten the pot, pour it into the cooking oil, then fry the fish in the pot after it's hot, and turn it on the other side after it's fried
4
Pull the fish aside, put it in ginger, and the garlic burst for about a minute
5
(b) Putting peppers, beans, and cold water for about five minutes
6
Before you get up, put in garlic leaves and fried for 30 seconds, and you'll be fine