- 400g grass carp fish
- 300g Malabar spinach
- 2 ginger slices
1. For a seasonal flavor, add alcohol to the skillet when stewing the fish. Then uncover the lid and continue to boil for 2 minutes. The soup will no longer have alcohol taste, but a strong seasonal fish fragrance.
2. Malabar spinach has a special taste, which can be a little bitter. You can blanch it until medium well before adding to the skillet.