My "Kimchi fish" must be sprinkled with a large amount of parsley to taste, and it must be used in large pots, red and bright, oily light, a bit of the so-called "river and lake dishes" outside the bold. The chunks of fish are soaked in the slightly sour of kimchi, which is very refreshing to eat. Kimchi, let alone. Soup is sure to make a meal, otherwise it is not strong enough, right, take a piece of hoe and eat it also musk!
The grass carp is descaled and visceral, washed and cut into sections of 2-3 fingers wide, and then cut from the middle. Sichuan kimchi cut into strips
Pour the soy sauce, cooking wine, and marinate for 15 minutes.
After the oil in the pot is hot, put the ginger slices and the marinated fish pieces down into the code, let stand, simmer for two or three minutes, add the cooking wine to taste, and don’t turn the fish in the middle.
move. Use the time of fried fish, do the seasoning: Mix the watercress, pepper, soy sauce, vinegar, sugar, onion, and evenly
Pour the prepared ingredients into the pot, sprinkle the kimchi sticks on the fish pieces, add hot water to the half of the fish, and simmer for 20 minutes on medium heat. Sprinkle with parsley and minced garlic before the pot. Top with sesame oil