1. The main side dish with map.
2. Ingredients.
3. Enter the key step: stir fry. ①When the vegetables are fried, add dried sea pepper, Chinese pepper, ginger slices, pickled ginger and pickled peppers in sequence, and stir-fry evenly, then add Pixian Douban and continue to stir-fry for 20 seconds. ②Add the star anise sannae and grass fruit fragrant leaves and stir-fry for a few seconds, then add the broth (no broth and water is also good 😃) and cook.
4. ① Marinate the fish head and fish steak with water starch (red potato powder with a small amount of cooking wine, appropriate amount of salt, 5 slices of ginger, and green onion) for 20 minutes. ②The fish fillets are marinated separately as above for 20 minutes.
5. When the soup is boiling, add the garlic and sauerkraut and simmer for 10 minutes (this step can be used to cook the garlic and garlic until it is soft and there is no irritating taste of garlic).
6. Then put the cooked sausages (made by yourself is more troublesome, you can buy the cooked food directly from the stewed meat shop on the street), the marinated fish heads, and the fish bones in the soup. Finally, add the fish fillets and ham sausage (daughter) Order the dishes to be added 😝) Cook for 7 minutes and turn off the heat. You can try the taste. If it is not enough, add a little salt and chicken essence. At this time, you can boil the mung bean sprouts in another pot with boiling water until they are cooked through.
7. Spread the oil: Dump the cooked fish into the basin, put the green pepper and green pepper knots, and pour the freshly fried cooking oil on it, and a tangy spicy fragrance will immediately fill the kitchen. Garnish with shallots and coriander. That's it.
