Carassius auratus with cowpea
Introduction:
Production steps:
Step 1: arrange the crucian carp, touch the salt on the fish, and fry the fish on both sides in the pot
Step 2: soak ginger, pickle pepper, soak cowpea, dice ginger
Step 3: cut the pork into small pieces, put the pepper into the pot and stir fry in soy sauce
Step 4: pickle pepper, ginger, ginger and cowpea
The fifth step: after the seasoning is spice up, the crucian carp will be fermented, and then the vinegar will be transferred.
Step 6: after the fish is cooked on both sides, add pepper and shredded onion
Step 7: add garlic, scallion and celery after the pepper is cooked
Materials required:
Crucian carp: 600g
Pickled ginger: 100g
Pickled cowpea: 200g
Peppers: 100g
Scallion: 50g
Pork: 150g
Pickled pepper: 100g
Onion: 100g
Celery: 50g
Garlic: 50g
Zanthoxylum bungeanum: right amount
Sweet flour sauce: right amount
Don't use a lot of soy sauce
Production difficulty: ordinary
Process: firing
Production time: 10 minutes
Taste: medium spicy
Chinese PinYin : Jiang Dou Ji Yu
Carassius auratus with cowpea
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