material

Grass carp, onion, ginger, pepper and pepper

working methods

1. Cut off the fish head and tail. Slice the fish fillets, and marinate the fish fillets with salt, cooking wine and ginger rice 15 minutes.

2, processing seasoning: onion cut into sections. Ginger is divided into two halves, half shredded and half sliced. Silk is used for frying, sliced and cooked with fish. Pepper has to be red to feel dripping, and it is very spicy.

3. Put the pot on fire, add water, cook the fish head and tail, fish skin, onion and ginger cooking wine, and then add the fish fillets. It will be fine if the pot is boiled.

4. Take another pot, put the millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, pepper and pepper into a wok and stir-fry until fragrant, then pour them into a fish pot. It's done, look at the finished product ~

Grass carp and winter melon soup

material

Ingredients: grass carp 300g, wax gourd 400g, coriander, onion, ginger, garlic, peanut oil, cooking wine, clear soup, sesame oil, refined salt and monosodium glutamate.

working methods

1, fish scales, gills, internal organs, wash, and cut both sides. Peel the wax gourd, remove the pulp and cut into pieces. Wash coriander and cut into sections. Wash and shred onion, ginger and garlic.

2. Heat the pan, add peanut oil to heat it, fry the fish on both sides until slightly yellow, add cooking wine, saute shallots, ginger and garlic, add clear soup and wax gourd slices, cook on low heat until the fish and melon are cooked, and add refined salt, monosodium glutamate, coriander segments and sesame oil to push evenly.

efficacy

Diuresis, clearing away heat and toxic materials, quenching thirst, reducing swelling, caring skin and reducing fat.