1 live carp (weighing about 900g), 100g pickled pepper, 35g pickled ginger, 50g garlic, 200g sauerkraut, 25g wild pepper, 500g fresh soup, 5g salt, 1.5g pepper, 3g monosodium glutamate, 50g cooking wine and a little ginger onion.

Method:

1. Remove the head of carp in primary processing. Spine, then cut two pieces of meat with thorns into small corrugated pieces and season with ginger, onion, cooking wine and salt 15 minutes.

2. Soak red pepper, ginger, garlic and pepper and cut them into rice grains. Change sauerkraut into small pieces for later use.

3. Put the pot on fire, add the mixed oil to heat it, add chopped red pepper, pickled ginger, garlic and pepper, stir-fry until red, then add sauerkraut to stir-fry until fragrant, add fresh soup, add fish head and spine to cook 15 minutes or more, and add salt, cooking wine, pepper, monosodium glutamate and fish pieces to cook for 3-5 minutes until the fish is just cooked.

Features:

The color is red and bright, salty and spicy, fresh and fragrant, tender and refreshing.

Full picture interpretation

/2004 1 104/n 222837330 . shtml