It's from the river. Many people say it has parasites. But the parasites should die when they encounter 100 degrees of boiled water. So the key to this dish is to make the water boil to 100 degrees. That's boiling. (be careful where the altitude is high)
Step1:I feel it by myself. I need to eat it every other day. Otherwise, there will be a lot of sand when I eat it. I also need to check carefully if there is any necrosis. Otherwise, the whole pot will stink.
Step2:Rub some dirt off the surface with your hands. The water that doesn't need to be rubbed is very clear, because it's still turbid all day long.
Step3:Then soak it in water for a while (5 minutes). Let it spit out the dirty things. Or add a little salt. It will be faster. Then drain it for use
Step4:Heat the oil in a hot pot. Cut the ginger and two cloves of garlic into pieces and put them into the pot to burst the fragrance. Then put in the dry pepper and green pepper. Then pour in the Haddock and stir evenly (it doesn't need to stir for too long. Basically, stir evenly
Step5:Add in the soy sauce, rice wine and a little salt. Stir fry for a few times and cover the pot immediately (don't add water, or the taste will be much worse). Heat for 3 minutes. When you open the lid, you can see that the COD is split into two pieces
Step6:Add a little chicken essence. Chop up the remaining two cloves of garlic and put them in. Stir gently for a few times, then you can get out of the pot
Cooking tips:1. Do not add water. 2, when eating, use yellow cod shell to ladle soup. It tastes better. The essence is in soup. There are skills in making delicious dishes.