The sourfish, which originates in Chongqing, is fed by pickles and fresh fish, which, after fermenting over many days, are sour and therefore called sour vegetables, which are referred to as sourfish. Sichuan people like to make pickles, store them, pick them up widely, whatever they want. Vegetables are also an important part of household pickles, which are marketed in the summer, washed up, dryed up, salted with a proper amount of salt and salt, placed in the pickles and sealed with fresh water, isolated from the air and preserved for years. New foods are on the market next year and can continue to be pickled, so repeatedly. Pickles are widely used to make soup pots with chickens, ducks, fish, meat, hot pots, sour mouths and appetizers. The fresh fish used to make the sourfish, above the herbfish, are fleshy and soft. I myself like to buy more than three or four pounds of grassfish, with more meat and more fish。
Making fishballs on my own is supposed to be a more cumbersome camp, and I'm a big fan of fishballs. But We rejoiced at the taste of the tongue. The previously made round of fish is the kind of round of fish that can float on soup and be white. The rounding is more problematic, with the white meat of the fish, the red meat close to the fish skin not being used, and the slurry and fresh water are to be filled with fish slurry at a ratio of 1:1 and a proper amount of pork oil is to be transferred. Only a round of fish so made can do it: white, soft and able to float above soup, as fishers in the mountains and lakes call it the "split fish round". It's easier to make a fishball today than a round, and it's easier to talk to friends. The fish continue to use herbs, which are usually wild, so the fishballs are fine and smooth. The most powerful thing to do with fishballs is to shave the fish; a good piece of fish with a slash and a slash can make the fish into fish. But a lazy friend can chop fish with a knife to make fish sauce, and the simplest way is to put a good boned fish into the kitchen. However, fish curds made of knives and made of cuisine machines are easily mixed into small fish pricks, so that fish sauce is carefully picked out. Fish platinum is soared with platinum oil, salt and wine that it may be mixed with a few cuisine or other leaves. With little spoons, the fish sauce is made into fishballs, and 60% of the oil is fried to a little yellow, and then cooked. The food mix is based on carrots, peppers, etc. This dish is fragrance and smooth for old people and children。
Where's the food? At the big hotel? There is the art of food and food, and in the small shops of special farmers, there are the characteristics of farmers and local tastes. It's still in a snack shop on the street. But while these are delicious, we are all ordinary people, eating and eating, in the end it's the best food in the home and eating whatever we want. The amount of oil salt or ingredients is all in your mind. And, fresh, sanitary, quiet, peaceful. It takes time and energy to cook food for yourself. But we are also enjoying the process of making food, like reading, a page, a piece of it, and a good piece of it on the way. One of the whole fish casserole. Flour, garlic, celery, peppers, mussels, tablets, intestines, etc. Precious salt, oil, fresh sauce, chicken, soy sauce, 13 fragrances, high soup. One piece of live grassfish takes the intestine from the middle of the belly of the fish, and the cheeks of the fish are clean. Handle the fish with a machete, as shown. Spill the salt, soy sauce, and 13 pickles. A proper amount of dried flour is prepared to be placed in a bowl, with dried water from the salted fish, to be added to the flour bowl to roll a layer of powder, as illustrated. When the pot is boiled to 80% heat, both sides of the fish are made yellow by fire. On the way, the fried fish will be taken out of the tar. Preparation of ingredients; celery, garlic, chili, intestinal rolls, tablets, wood, etc. Pour the soup pot and burn it. It's put in salt, pepper oil, sauce, chicken. In turn, it goes down, mussels, intestines for a moment, and then boils in the fried grassfish, and then it goes to the table with garlic, celery and pepper. You can bring fire to the table and other vegetables。
