pseudorasbora parva
one jin（=0.5kg）
Mustard (pickle head)
1
verdant
Proper amount
energy
Proper amount
pepper
According to personal preference
Sichuan pepper
Proper amount
Star Anise
two
Light soy sauce
A spoonful
Cooking wine
Proper amount
working methods
114 Wash and drain the small fish for later use.
2/ 14 clean the surface of pickles that can be bought in the market first.
After 3/ 14, the pickles are shredded and soaked in water. Because pickles are salty, I usually cut and soak them in advance.
4/ 14 Next, fry the small fish in a non-stick pan. Use a non-stick pan. This fish won't rot. If the iron pot sticks to the pot, you won't be able to eat the whole small fish.
5/ 14 stir-fry for later use.
6/ 14 Prepare auxiliary materials according to personal preference, such as onion, ginger and pepper. A little spicy will be delicious. I like spicy food. Pepper should be wrapped with materials and put into the pot, otherwise it will be all pepper particles.
7/ 14 Heat the wok and put oil in it. When the oil temperature comes up, you can put the auxiliary materials in and stir fry.
8/ 14 You can put the fried fish in when the auxiliary materials are tasteless. Stir fry twice. Don't turn it over too often, it will rot.
9/ 14 put a tablespoon of soy sauce and a proper amount of cooking wine, add hot water while stirring, and cover.
10/ 14 After boiling, put the shredded pickles in advance and add water to avoid pickles.
1114 Don't try the salty one yet. Under normal circumstances, salt is not needed. The more you cook kimchi, the better it tastes. Cover the pot and cook for 20 minutes. At this time, pickles are crisp. Take soup if you like crispy skin. You can continue to cook pickles if you like noodles. I like noodles and cook them for 20 minutes.
12/ 14 It's time to taste. Not bad. It's already out of the pot
13/ 14 did a lot. Half of them are put into a lunch box, cooled and put into the refrigerator. You can eat cold food whenever you want. Cold and hot tastes are different, and cold salad is a small side dish.