1. Ask the boss to help slice the mullet, add cooking wine, a little gorgon powder, and a little black pepper to marinate.
2. Slice pumpkin, slice green onion, shred ginger, slice spicy millet, slice garlic and set aside
3. The pickled wild peppers bought in the supermarket may be called different from place to place. Anyway, this is the thing. Cut the pickled wild peppers into circles. Take half a bowl of the original pickled peppers and soak in water for later use.
4. Put a little oil in the pot, go down the pumpkin slices and stir-fry for 5 minutes, add about 150ml of water, cover the pot and cook for 10 minutes
5. Mash the soft-boiled pumpkin slices into a puree, lay it out and set aside
6. Put a little oil in the pot after the pumpkin puree is filled, add the onion, ginger, garlic and fry to get the fragrance
7. Take out the soaked wild pepper rings and put them in the pot and stir fry until fragrant
8. Add about 600ml hot water and bring to a boil
9. Add the pickled pepper water that was soaked in wild sanjiao just now
10. Add the pumpkin puree just fried and stir well
11. After stirring, the color of the soup is very good, add the marinated fish fillets
12. Season with salt, stir the fish fillets slightly, cover the pot and cook for 10-15 minutes
13. Sprinkle with spicy millet and chopped green onion after serving
Tips:1 If you can't fry the pumpkin puree, you can also steam it to become puree for later use, but remember to remove the thick skin on the inner layer.
2Because the pickled pepper water of wild mountain pepper has salt, you can taste the soup before the final seasoning. If it is already saltier than usual, you can also no longer add salt
3 The water for soaking wild pepper is usually included in the package, this step must not be omitted, this pickled pepper water is the basis of the taste of the whole dish
4Finally, sprinkle chopped green onion and millet spicy. Because I don’t have any chopped green onion, I just used fresh green pepper and cut into small dices, mainly to add color
