Salt-rimmed kimchi fish is spicy and sour, sprinkled with a little fresh herbs on the table The dish is greatly enhanced

Salt-rimmed kimchi fish

raw material:

1 carp (weighs about 750 grams), 15 grams of fresh herbs.

seasoning:

Small ingredients (200 grams of bubble lotus white, 40 grams of red oil watercress and pickled ginger, 80 grams of pickled radish)

1 kg salad oil, 100 g of bad chili pepper and rapeseed oil, 1500 g of fresh soup, 8 g of salt, 30 g of green onion and ginger water, 5 g of chicken powder, 15 g of flower pepper.

make:

1. Carp slaughter and clean, punch a flower knife on the surface, add salt and onion ginger water to marinate for 15 minutes; put in salad oil in the pot, when it is 60% hot, put the carp in, soak on low heat until the surface crust, and fish out the oil control.

2. Cut the white lotus, pickled ginger and pickled radish into long strips.

3. Put 100 grams of salad oil and rapeseed oil in the pot, when it is 50% hot, put in a small ingredient to stir-fry, pour in the fresh soup and carp, bring to a boil on high heat, reduce the heat to cook for 5 minutes, add chicken powder and flower pepper to taste, put it into the container, sprinkle with shredded herbs.