1. Prepare crucian carp.
2. Put the crucian carp knives in pepper and salt for half an hour, set aside.
3. Prepare to soak ginger, pickled pepper and radish.
4. Then slice the pickled ginger and pickled radish, and slice the pickled peppers into horse ears and set aside.
5. Wash the Agastache leaves and the cotyledons of fish fragrant leaves, dry them and set aside.
6. Heat the oil in a pan, heat the oil to 80% hot, add pickled pepper, soaked ginger and soaked radish, stir fry over low heat, and fry for two to three minutes.
7. Then add the crucian carp and fry for one to two minutes.
8. Put the right amount of water in the pot, add chicken essence, pepper, and MSG to taste.
9. Add the cotyledons of fish fragrant and simmer for five to six minutes.
10. Finally, sprinkle with Agastache leaves.
11. Finished picture.
Tips:If you want the fish to be more delicious, change the two ends of the fish to a flower knife, so that the marinated fish is more delicious and will not affect the taste.
