Sauerkraut (Agastache rugosa) crucian carp

Sauerkraut (Agastache rugosa) crucian carp

Introduction:

"Today, my father's friend went fishing for some crucian carp, and came back to let me do agastache carp. I haven't done it for a long time. I came to learn from my predecessors, but I didn't do agastache carp... Agastache is the most commonly used seasoning for making fish in my hometown in the countryside. Think about the taste, saliva ~ ~ only I can play it freely. Unexpectedly, at last, my family are full of praise!"

Production steps:

Step 1: clean up the crucian carp, draw a few lines on both sides with a knife, and wipe a little salt

Step 2: put a little oil in the pan and fry the fish until yellow on both sides

Step 3: Chop ginger, garlic and sauerkraut into mince, and add some pepper if there is pepper (or not, my family likes spicy food, so I also put some pickled pepper)

Step 4: you can use Pixian Douban, which is made by my family. It's more fragrant than Pixian Douban

Step 5: pour the watercress and chopped ginger, garlic and sauerkraut into the pot and fry them over high heat (don't pour out the oil of the fried fish, if there is more oil, fry them directly, if there is less oil, add some)

Step 6: stir fry for two or three minutes, add water and fry the fish (add the amount of water according to the amount of fish, add more fish)

Step 7: cut the scallion and Agastache rugosa into small pieces, add a little water, salt and monosodium glutamate into the bean powder

Step 8: after the fish is cooked, first pick up the fish, pour the flavored soybean powder juice into the pot, then add the scallion and Agastache rugosa, shovel well and pour it on the fish

Materials required:

Crucian carp: moderate

Douban: a small bowl

Sauerkraut: right amount

Salt: right amount

MSG: right amount

Ginger: right amount

Garlic: right amount

Shallot: moderate

Agastache leaves: moderate

Soybean powder: appropriate amount

Note: agastache carp is actually pickled crucian carp, no agastache leaf is also delicious, but less the smell of Agastache. My family likes spicy food, so I don't like spicy food. Just put less Douban! I do more, so the ingredients are prepared enough!

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy