Ginger aces and a red fish pole

The red cuisine mosses are known for the special purple red on the surface of the leaf veins and rods, formerly known as “Violet moss”. As long ago as Tang Dynasty, the cuisine moss was famous and was once the specialty of a tribute to the Emperor in the north of the lake. However, it is alleged that the Sudong Po brothers and sisters, while travelling in the crane building, stayed for a few more days waiting for them to be listed for food. In the Land of Hubei Villages of 1907, Tsui Xuanhua used the red moss and the coal of the saddles, and the beauty of the yellow beak head. At such a price, the vegetables are unique. Which part of the gravy is the best? The sprouts, the poles, the leaves? Fish Kitchen makes two dishes in different parts of the red moss, and it's up to the eaters to decide which is good. Zenium

Recipe Recommendations

Brassica Campestris 750ｇ
salted fish art. 1
ginger 10g
cooking wine 10ml
vegetable oil appropriate amount

salty fragrance
fried
ten minutes
ordinary

Steps for Ginger aces and a red fish pole

creamed moss: 750g (approximately 400g poles and approximately 300g graft and skin for other uses); salt fish: 1 (approximately 40g); ginger: 10g; wine: 10ml; vegetable oil appropriate。

Textile treatment: the tailing of salted fish into small particles

(a) Take off the cranberry cores and skin off the poles for other purposes

Red cabbage pole dry water spare。

(b) Vegetable oil is hot, salty fish is in the pot, the smell of a fire is about one minute, and it's put in a ginger and then mixed up for 10 seconds

Put it in the red pole, and the fire is about a minute and a half

When it's hot, drink the wine along the pot. Turn off the fire, load up。

Petty: The salty fish is delicious, so there is no need to add salt to this dish。