Pickled mustard greens fishIngredients:Carp1000g tail, beanssprouts200g, pickled mustard greens 200g, pickled peppers about 10 pieces, chopped green onions,gingerslices 3 pieces, garlic cloves 5 pieces, cinnamon stick 1 piece,star anise1 piece, dried chili peppers 6 pieces,Sichuan pepperabout 10 grainsPreparation of sliced carp with pickled mustard greens:1 Clean the carps and slice them into pieces, remove the bones, place the fish slices in a bowl and marinate for about 15 minutes;

2

bean sprouts

wash, stir-fry until 5 mature, reserve in a container as a base material;3 Wash the pickled mustard greens and cut them into small pieces;4 Heat a pot, add oil, then add, stir-fry to release their fragrance after adding pickled mustard greens and pickled peppers, simmer for a bit to extract the aroma, then add

chicken broth

bring to a boil, place the fish bones and tail in to cook for 10 minutes, then add fish slices to blanch until cooked, addchicken essenceand salt to season;5 Remove the cooked fish meat and ingredients from the pot, pour the broth through a strainer into the container with the fish pieces, drizzle with hot oil heated up, and finally garnish with green and red peppers.Stir-fry for about 10 minutes, then add the fish slices to blanch until cooked.Add monosodium glutamate.Season with salt;

5. Remove the cooked fish and ingredients from the pot and place them in a container. Strain the cooking liquid from the fish slices and pour it over the fish pieces in the container, then drizzle with hot oil heated separately.Top with green and red peppers;and you're done.