condiments

Hornfish

750 grams

Chaoshan pickles

150g

condiments

oil

Proper amount

salt

Proper amount

pepper

1

celery

Proper amount

garlic clove

Proper amount

step

1. Two fresh Capparis spinosa, pedicled, cut into sections, washed and marinated with a little salt for about 10 minutes.

2. Wash the dried radish and cut it into sections; Peel and slice garlic; Pepper slices; Wash celery and cut into sections for later use.

3. Put oil in the pot, heat it, and add garlic cloves to taste.

Step 4 stir-fry the fish

5. Put in a proper amount of water (subject to slightly drowning the fish)

Cover the pot and simmer.

7. Open the lid and see that the fish soup is tender and sticky, and add the dried radish; Simmer, and when it is almost out of the pot, add pepper slices and celery segments.