material

Ingredients: grass fish belly 300g.

Seasoning: a little white radish, carrot and millet pepper.

working methods

1. Cut the radish into filaments and rinse it for later use;

2. Wash the fish maw, add ginger and shallots, cook in water and take a shower;

3. Soak the cold fish belly in white vinegar for one hour, wash away the vinegar smell and put it on a plate. Millet is spicy and made into pepper sauce.