Appropriate amount of Flammulina velutipes, pickles, sassafras fillets, 2 millet peppers, shallots, salt, chicken essence, a spoonful of Chili powder and a little soy sauce.

Practice steps:

1. Basha fish thawed.

2. It's delicious to cut small pieces.

3. Wash and drain the Basha fish.

4. Appropriate amount of cooking wine, salt and starch.

5. Marinate it slightly after grabbing it evenly.

6. Kimchi is suitable.

7. Boil a proper amount of water in the pot and add Basha fish fillets.

8. After a short fire, the fish turned white and fished out.

9. Ginger garlic, millet pepper and chives.

10. Flammulina velutipes for use.

1 1. Heat a proper amount of oil in the pan and stir-fry ginger and garlic. (dried red pepper can be left alone)

12. Boil a proper amount of water.

13. Pour in kimchi and a spoonful of Chili powder.

14.

15. Cook Flammulina velutipes twice and add some salt, soy sauce and chicken essence to taste.

16. Add Basha fish and cook for a while. Please ignore the small vegetables. I cut two pieces of oily wheat and vegetables and put them there. At first, I wanted to decorate them, which slightly affected the taste of vegetables. )

17. Sprinkle chives and millet pepper, stir well and turn off the heat.

Braised Basha fish with Chinese sauerkraut vermicelli