Materials:

500 grams of fresh crucian carp, 25 grams of agastaches, 0/00 grams of pickled radish/kloc-,25 grams of pickled peppers, 20 grams of Pixian watercress, 25 grams of pickled ginger, 25 grams of garlic and 25 grams of chopped green onion. Appropriate amount of mash juice, refined salt, cooking wine, pepper, soy sauce, pepper, monosodium glutamate, sugar, vinegar, sesame oil, water bean powder, fish soup and refined oil.

Production method:

1. Carassius auratus is slaughtered, washed and seasoned with refined salt, cooking wine and pepper; Pickled peppers and Pixian watercress are finely cut; Ginger is soaked and diced; Cleaning Herba Agastaches, and cutting into powder; Soak the radish and cut it into dices.

2, pot fire, refined oil burned to 70% heat, fried crucian carp until the skin is tight.

3. Leave the bottom oil in the pot, add Pixian watercress, pickled pepper, pickled ginger, garlic and pickled radish, stir-fry, add fresh soup, add crucian carp, add cooking wine, fermented glutinous rice juice, refined salt, soy sauce, white sugar, vinegar and part of Pogostemon powder, cook until the fish is cooked, take out and plate; Leave the soup in the pot, thicken it with water bean powder, add monosodium glutamate, pour sesame oil, sprinkle chopped green onion, pour it on the crucian carp in the pot, and finally sprinkle the remaining Pogostemon powder.

Features:

Pogostemon cablin is a common wild plant, which has a special aromatic smell, so it has the effect of relieving stomach qi and has been widely planted. Now it is borrowed by chefs, and it is used to cook crucian carp after a little improvement. The effect is extraordinary.