Fresh fish

Overview

My husband caught two carp, and today I used Huoxiang to smash them into juice and make a fresh fish dish.

Huoxiang, also known as Maobao in our local area, is a commonly used seasoning when stewing fish.
Pick the leaves of Huoxiang and wash them.
The carp has its scales and gills removed. Wild carp are golden in color and so beautiful.
Cut off the head and reserve it for soup.
Cut the fish body into pieces and wrap it in fish pot ingredients for 10 minutes.
Wash green vegetables.
Cut tofu into cubes.
Fried green peppercorns.
Leave a stick of Huoxiang to fry for fragrant aroma.
The rest of the Huoxiang was broken into pieces.
Saute onion, ginger and garlic, add fish head and fry until golden brown, add boiling water, add tofu and eggplant, cook until the soup turns white, add Huo Xiang sauce.
Pour the fish meat into the soup, add the fried Huoxiang branches, and cook for another 20 minutes.
When the finished product comes out of the pot, the soup is green and the fish is delicious.