Ingredients:

500 grams of fresh crucian carp, patchouli 25 grams, pickled radish 100 grams, pickled chili 25 grams, Pixian bean petals 20 grams, pickled ginger 25 grams, garlic 25 grams, 25 grams of green onion. Mash juice, refined salt, cooking wine, pepper, soy sauce, pepper, monosodium glutamate, sugar, vinegar, sesame oil, water soybean meal, fish soup, refined oil in moderation.

Methods:

1, crucian carp slaughtered and cleaned, with fine salt, cooking wine, pepper code taste; pickled chili pepper, Pixian bean paste chopped fine; pickled ginger granules; patchouli choose to wash, cut into pieces; pickled radish cut into small dices.

2, pot on the fire, into the refined oil burned to seventy percent heat, under the crucian carp fried to tight skin after fishing.

3, the pot to stay in the bottom of the oil, down into the Pixian bean petals, pickled chili peppers, pickled ginger, garlic rice, flower pickled radish stir-fried, mixed into the soup, into the crucian carp, seasoned wine, mash sauce, refined salt, soy sauce, sugar, vinegar, and part of the end of the patchouli, burned until the fish cooked when the fish fish out on the plate; pot to stay in the soup, water soybean meal thickening, seasoning monosodium glutamate, dripping sesame oil, sprinkle with scallions, pouring the crucian carp in the pan, and finally sprinkle with the remaining The last sprinkling of the remaining patchouli is ready.

Features:

Patchouli is a common wild plant, has a special aromatic odor, so it has the effect of eliminating stomach gas, is now commonly planted. Nowadays, it is borrowed by chefs to move value, and has been used to cook crucian carp after a little improvement, and its effect is extraordinary.