Wang Miao fish is a special dish in Qiandongnan Prefecture, especially in the farmhouse where you can eat authentic Wang Miao fish. The method is not complicated, but the ingredients are required to be fresh, and the meat package is wrapped with a strong smell of wood and ginger, accompanied by chopped green peppers and minced garlic. The taste of the entrance is layered, spicy and delicious.

material

Ingredients: carp1;

Accessories: Litsea cubeba, salt, garlic, green pepper, ginger and Litsea cubeba oil.

Wangmiao fish

1

Wash carp, cut into pieces, and cook with ginger slices in clear water (sour soup can also be used here, which is delicious)

2

Don't cook for too long after cooking, the fish will not taste good when it is rotten. Drain the cooked fish and let it cool for later use.

three

Wash the green pepper and buy this slender green pepper, which is called Yu Qiu pepper locally. This kind of pepper is hot and fragrant, and it is most suitable for making Wang Miao fish.

four

It is better to burn the cleaned peppers like this (I burn them with natural gas) without gas, and it is also possible to use an electric stove.

five

It is very important to start peeling fish. Be careful and try to pick out the thorns in the fish, otherwise it will get stuck in your throat when you eat it.

six

Add litsea cubeba to peeled fish and mash it with a knife.

seven

Chop the cooked green peppers and mix them into the fish.

eight

Add chopped garlic

nine

Add the right amount of salt.

10

Add proper amount of litsea cubeba oil and mix well to serve.

skill

1, Wang Miao fish can be cooked with white sour soup, which tastes more fragrant. My family couldn't get used to the taste of white sour soup because of the guests, so I changed it to clear water.

2. Green pepper is not a substitute for stomping or sweet pepper in the market.

3. Litsea cubeba is essential.