#Summer Life Punch Season #My Summer Lunch: Steamed Wuchang fish, cold purslane. Steamed Wuchang fish: Wash the fish and remove the internal organs. Cut into a cross knife, add salt, and marinate one with ginger powder

#夏日生活打卡季#

My summer lunch: steamed Wuchang fish, cold purslane.

Steamed Wuchang fish: Wash the fish and remove the internal organs. Cut into a cross knife, add salt, marinate with ginger powder, sprinkle with chopped green onion, steam for ten minutes, and pour hot oil over the pan.

Cold purslane: Pick and wash the purslane, put water in the pot, put in the purslane, add a little shrimp salt, a little cooking oil, blanch the purslane for one minute, take out the controlled water, drain the water, add a little salt, soy sauce, vinegar, garlic hot sauce. Sesame oil, mix well.