Grilled Crucian Carp with Basil Edamame
by Facing the sun
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare the materials.
2. Chop the perilla and slice the ginger and garlic.
3. Heat the pan with cold oil and saute the ginger-garlic slices and peppercorns until fragrant.
4. Fry the crucian carp with a knife.
5. Add cooking wine, salt, and dark soy sauce, and simmer over medium heat.
6. Simmer the basil, edamame, and dried chili froth in a pot and add a small amount of monosodium glutamate when the edamame is cooked.
