Shatang Channa

by Le Shi Ji

4.6 (1)

Favorite

2

Difficulty

Normal

Time

20m

Serving

2

Shatang snakehead has more meat, few spines, delicious meat, and rich nutrition. It is known as our five famous fresh in Jiangnan along with snail meat, river prawns, bamboo shoots, and spring leek. The classic method is to cook it with pickled vegetables. It is very delicious. "

Ingredients

400g Shatang Channa
150g Pickled Vegetables
1 piece Green Pepper
2 pcs Millet Pepper
Some Light Soy Sauce
Some Cooking Wine

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1 piece Ginger

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Shatang Channa

1. After buying the Shatang Channa, remove the internal organs and clean it.

2. Wash and chop the pickled vegetables.

3. Remove the seeds and cut the green pepper into shreds.

4. Pour an appropriate amount of oil into the pot, stir-fry the green peppers, and serve.

5. Pour an appropriate amount of oil into the pan, and when the oil is hot, put the pickled vegetables in the pan and stir fry.

6. Add appropriate amount of light soy sauce, stir-fry well and add the boiled water of pickled vegetables.

7. After boiling, put the washed sand pond snakehead and boil together.

8. Then put the stir-fried green peppers and millet peppers together, and turn off the heat after boiling.

9. The meat is delicate and delicious.

Tips:
Shatang Channa has tender meat, so you don't need to use oil when cooking.

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