Ingredients: 2 crucian carp, 3 agastaches, 3 onions, 0 65438+ garlic, appropriate amount of ginger and appropriate amount of pickled pepper.

Accessories: appropriate amount of oil, soy sauce10ml, cooking wine10ml, 5g of salt, vinegar10ml, 3 chicken essence and a little sugar.

1. Stuff shredded ginger into fish belly and marinate with salt and cooking wine for 20 minutes.

Step 2 prepare condiments. Chop pickled sea pepper, pickled cowpea, onion, ginger and agastaches, and slice garlic for later use.

3. Fried or steamed ginger pickled fish for a few minutes in advance.

4. Leave the oil in the pot, add the chopped watercress and sea pepper into the pot and fry the red oil.

5. Add pickled pepper, ginger, onion, garlic and other accessories to stir-fry for fragrance.

6. Mix the broth well and put the fried crucian carp into the pot. After stewing for 5 minutes, put the fish on the plate.

7, fire, add the prepared glutinous rice flour, add agastache, and prepare to collect juice.

8, Pogostemon crucian carp finished products