Carassius auratus with cowpea

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