Ingredients
- 400g grass carp fish
- 300g Malabar spinach
- 2 ginger slices
- salt
Directions
Tips
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.
Steps
1 Done 10 minutes | Remove the stem of Malabar spinach, then wash and clean. |
2 Done 30 minutes | Cut grass carp fish into small slices. Add peanut oil, ginger slices, salt, starch and mix well. Marinate for 30 minutes. |
3 Done 20 minutes | Add Malabar spinach into a skillet. Bring to a boil. Then add fish fillet slices and cook for 10 minutes. Add salt for seasoning. Serve. |
