1. Wash the Huoxiang, cut green onion and celery into small pieces, slice ginger and garlic for later use
2. Pickle (soaked ginger, lotus white, pickled pepper), millet, spicy chopped, pat the green pepper.
3. Wash the grass carp, cut the fish with an oblique knife, put ginger slices in the belly and gills of the fish, drizzle the fish with cooking wine and pepper, and marinate for 10 minutes to remove the fishy.
4. Dip the excess water from the fish with kitchen paper and sprinkle with dry starch. Heat the oil in a pan and fry the fish.
5. Leave the remaining oil in the pot, add the ginger and garlic slices to fragrant, then add the spicy millet and green pepper to explode the fragrant aroma.
6. Add watercress and stir fry, add kimchi and fry for 2 minutes, then add tomato and fry for 2 minutes
7. Add broth or boiled water, add scallions and celery, add cooking wine, pepper, light soy sauce, sugar, bring to a boil, turn to low heat and simmer for ten minutes.
8. After the soup is boiled, add the fried fish and cook for ten minutes, and add an appropriate amount of salt.
9. Remove the fish and put it in a plate, collect the juice over high heat, thicken the thick gorgon, pour it on the fish, and finally sprinkle with ageraiser.
Tips:The kimchi in the salt-side kimchi fish must be based on soaked lotus white.
