Materials? One grass carp, one shrimp, half a catty of straw mushroom, half a catty of celery, two small green peppers, two garlic, five lemon petals, 1 Thai hot and sour soup sauce, 80g of coconut milk, 45ml of ginger, one dried starch, 15g of salt, 3g.

Thai hot and sour fish and shrimp pot?

Grass carp is cleaned after removing scales and internal organs, and the water on the fish surface is dried with kitchen paper towels, and a thin layer of dry starch is patted on the fish skin.

Grass carp is cleaned after removing scales and internal organs, and the water on the fish surface is dried with kitchen paper towels, and a thin layer of dry starch is patted on the fish skin.

Heat the non-stick pan slightly, and then pour in the oil. When the oil is 7 minutes hot, put the fish in, fry until golden on both sides, and then take it out.

Leave a little base oil in the pot. When the oil is 50% hot, add ginger slices, garlic slices and Thai hot and sour soup sauce and stir-fry over low heat until the oil is fragrant and red.

Put the fried fish in the pot, pour in clear water (the amount of water is 1/2 of the fish's), bring to a boil, cover the pot, and simmer for 10 minutes.

Then add shrimp, celery, lemon slices and straw mushroom and stew for about 8 minutes.

Finally, pour in coconut milk and boil. After boiling for 2 minutes on medium heat, sprinkle with small green peppers.