Live carp 1 tail (weighing about 900 grams), pickled red pepper 100 grams, pickled ginger 35 grams, 50 grams of garlic, 200 grams of sauerkraut, 25 grams of wild peppercorns, 500 grams of fresh broth, 5 grams of refined salt, 1.5 grams of pepper, monosodium glutamate (MSG) 3 grams of wine 50 grams of cooking wine, ginger and green onion a little bit, 75 grams of mixed oil, 15 grams of sesame oil.

Method:

1. Carp primary processing take off the head. Spine, and then two pieces of spiny meat cut into corrugated small pieces, with ginger, green onions, cooking wine, salt code flavor for 15 minutes, to be used.

2. Pickled red pepper, pickled ginger, garlic and wild mountain peppers cut together into rice grains, pickles changed into small slices to be used.

3. pot on the fire, under the mixed oil is hot, will cut fine pickled red pepper, pickled ginger, garlic and wild peppers together into the Nanxiang fried red, and then put the pickled cabbage stir-fried flavor, add fresh soup, and into the head of the fish, the spine and simmer together for more than 15 minutes, add salt, cooking wine, pepper, monosodium glutamate and fish pieces boiled for 3-5 minutes to the fish is just ripe, drizzled into the sesame oil, sheng bowl that is completed.

Features:

Red color, salty and spicy, tender and refreshing.

Full picture explanation

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