Dispelling blood stasis and relieving pain

cancer prevention

increase/whet/stimulate the appetite

aid digestion

increase/whet/stimulate the appetite

Xiaoshi appetizer

"

material

Ingredients

Wuchang fish is about a catty.

300 grams of carrot

ingredients

garlic pedicel

2 capsules

chicken essence

2 scoops

dark soy sauce

3 scoops

coriander

1 piece

ginger

3 tablets

Red pepper

three

garlic

4 petals

Sichuan pepper

5 capsules

eight angles

2 capsules

cooking wine

4 scoops

salt

6 scoops

Stewed Wuchang fish with radish strips

1.

Wash the fish, cut three or four crossings on the surface with a knife, coat the cooking wine all over the fish and the fish cavity with salt, and coat the head and tail of the fish for more than 15 minutes.

2.

Pour a little cooking oil into the pot and fry the fish slightly on both sides. When frying the fish, don't move one side of the fish and almost turn it over to fry the other side. Don't stick the fish skin to the pot and put it on a plate for later use.

3.

Stir-fry pepper, anise, garlic and pepper until fragrant.

4.

Put the fried fish in a garlic pot, add 3 spoonfuls of soy sauce and water to stew the fish. Just reach the fish ridge and stew for five minutes. Turn the fish over in the middle.

5.

Stew for 3 minutes, and the radish strips are a little soft.

6.

Put garlic sprouts in the pot.

7.

Add coriander and serve.

Finished product of stewed Wuchang fish with radish strips

knack for cooking

When frying fish, the skin of the fish is very fragrant. When frying, it turns over, but it is easy to stick to the pan. When frying, pay attention to that the radish is slightly thicker than the chopsticks, and stew it into the flavor. The garlic sprouts and coriander are very fresh. Wuchang fish is tender and delicious.