Boiled river fish with water fern
Overview
The villagers in the mountains would bring some chili peppers with them when they went to work in the mountains. At noon, they would go to the river to catch some small river fish, pick some wild tomatoes, water bracken, and wood ginger seeds. They would make a fire by the river and cook a pot of fish soup with wild tomatoes, water bracken, peppers, and wood ginger seeds to complete a simple meal. This freshly made fish soup tastes delicious. Water bracken generally grows by rivers, swamps, ditches, and paddy fields. Generally, bracken on mountains often has a bitter taste. It needs to be boiled first and then soaked in changing water. It can only be eaten after three to four days. Water bracken does not need to be boiled and soaked. You only need to remove the old ones, then wash them, and you can fry them directly. Wooden ginger seeds are also called wild pepper. They are fragrant and have the effect of removing mutton and smell, improving flavor and freshness.
Tags
Ingredients
Steps
-
After cleaning the river fish, marinate it with ginger slices and cooking wine for a while.
-
Wash the small tomatoes and set aside.
-
Remove the old leaves of water bracken, wash them in water, and then drain them and set aside.
-
Slice ginger, garlic, and red pepper into sections and set aside.
-
Heat the wok, add cooking oil to heat, add small tomatoes and stir-fry until the tomatoes are cooked slowly.
-
The cherry tomatoes need to be cooked slowly to produce juice.
-
Pour into a bowl of water and bring to a boil. Add salt, ginger slices and garlic slices.
-
Add the small river fish and cook for ten minutes.
-
Add the red pepper and continue cooking for five minutes.
-
Add water bracken and cook for two minutes.
-
Add two or three drops of ginger oil, add a little MSG and serve.
