Boiled fish with stinky vegetables

1

Preparation: Slice ginger and garlic, wash the stinky vegetables for later use.

2

Fry the tilapia in oil and crispy, control the oil to dry and set aside.

3

Preparation: mint, kava coriander wash standby.

4

Preparation: Pickles (pickled vegetables, the best ones over the years).

5

Heat the pan, add a little oil, add pepper, ginger and garlic slices, and pickles in turn stir fry until fragrant.

6

Then add the fried fish, add the millet pepper, stir fry twice, add water, add salt, and cook for five minutes.

7

Watch the time, five minutes are up, add the stinky vegetables and cook for another minute.

8

Put mint in the fish bowl and set aside.

9

Add chicken essence to taste, and serve on the table

Stinky cabbage, also known as pinellia golden lotus, is a leguminous perennial plant and is mainly produced in Xishuangbanna. Each hundred fresh samples contain 0.82 mg of carotene, 10.5 mg of VB, 112 mg of Vc and various trace elements such as K, Ca, Mg, Zn, and Fe. It is a special wild dish that is popular among consumers. There are many ways for Dai people to eat smelly vegetables. Boiling tomatoes with smelly vegetables, boiling bitter bamboo shoots with smelly vegetables, frying eggs with smelly vegetables, and boiling fish with smelly vegetables are the most common cooking methods. Cooking tomatoes with stinky vegetables is slightly sour and tastes pleasant, which is suitable for interspersing in banquets with many fatty delicacies; cooking bitter bamboo shoots with stinky vegetables is bitter and has a good soothing taste, which is especially suitable for when you are in a bad mood; Fried eggs with stinky vegetables, green and yellow, have grand significance and are most suitable for entertaining guests; boiling fish with stinky vegetables, nature and nature in one go, and you will feel uncomfortable without saying a few words to express your love.