Boiled fish with coriander(shui xiang cai zhu yu )

Boiled fish with coriander

Introduction:

"Most wild vegetables are eaten with tender pointed leaves, and water coriander is no exception. Water coriander is also known as water mint, also known as water Elsholtzia, which is a perennial soft flat herb of Elsholtzia in Labiatae. But the local people call it water coriander. The taste of water coriander is a little special. It's a bit like mint, but its fragrance and taste are much softer than mint, as if it is full of fresh air after a rain wash. To eat wild vegetables is to eat fresh and original, so this kind of wild vegetables is usually eaten raw with water, and of course, it can also be used to make soup and stir fry. Water coriander is usually grown in swamps and waterside, and it is evergreen all the year round. Therefore, villagers collect water coriander growing in the fields and waterside and sell it in the market all the year round, but only spring water coriander is the most delicious. Because of its special flavor, coriander can relieve the fishy smell of meat, so it can be eaten raw or cooked with fish and meat. The soup is full of faint fragrance and refreshing after eating

Production steps:

Materials required:

Tilapia: one

Coriander: 100g

Lard: right amount

Salt: right amount

Caokuo: 1

Ginger: right amount

Garlic: right amount

Spicy millet: moderate

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shui Xiang Cai Zhu Yu