Materials

Main ingredient: 200g of fishweed;

Supplementary ingredients: soy sauce in the right amount, salt in the right amount, vinegar in the right amount, sesame oil in the right amount, pepper oil in the right amount, sugar in the right amount, dry chili pepper in the right amount, garlic puree in the right amount

Cool fishweed

1

Material set.

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2

Pinch off the old roots and whiskers of the fishy grass, leave the tender white roots and leaves, wash with water several times, wash and remove the mud and sand, soak in salted water for a few minutes, fish out and control the water and leave it to be used; or blanch it in boiling water.

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3

Add a small amount of vinegar

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4

Add the garlic paste.

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5

Put some sugar.

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6

Add pepper oil.

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7

Add sesame oil

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8

Add soy sauce.

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9

Cut the dried chili peppers into segments, put them into warm oil and fry them until crispy, emit fragrance, together with the oil a piece of cooling pour into the fish and grass to cool down, or you can directly mix.

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10

The finished picture. One of the cold ingredients into the order can be changed on their own, the most important flavor to mix well.

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Tips

1. consumption of fish grass can only eat the white roots and leaves, consumption must be soaked in cold water to eliminate the odor.

2. Winter and spring intersection when its just spit shoots, the best flavor.