Material: a pincer fish,100g fat.
Accessories: onion, ginger and garlic, 30 pieces of pickled ginger, 20 grams of pickled sea pepper, 80 grams of Pixian bean paste, 30 grams of fermented grains and a little Shanghai green.
1, pliers cleaning, yard taste.
2. Pour rapeseed oil into the wok and stir-fry the oil.
3. Add onion, ginger and garlic, stir-fry until fragrant.
4. Stir-fried ginger and pickled sea pepper.
5. Add Pixian bean paste and stir fry.
6. Add glutinous rice and stir fry.
7. Add the broth and bring to a boil.
8. Add pliers and cook over low heat.
9, pour the soup on the fish and cook it, which is more delicious.
10, cooked pliers.
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