Scorch
By VicentaLakin
The sourfish began with a fishing vessel in Jiangmura, Chongqing. It has been said that fishermen sell the big fish that they will catch, often exchange the remaining small fish for sour food with farmers on the riverside, and that the fisherman cooks the soup with sour and fresh fish. It is not surprising that the soup tastes so good that it is one of the pioneers of the chongqing. It's especially for the oldest mom's。
Recipe Recommendations
- grass carp appropriate amount
- lotus root appropriate amount
- mushrooms appropriate amount
- soybean sprouts appropriate amount
- Pickled fish seasoning appropriate amount
- Pi County bean paste appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- hot and sour
- burn
- three-quarters of an hour
- ordinary
Steps for Scorch
1
Prepare a grassfish, clean it up。
2
Slice the line from the gills, the tails, and take it out。
3
Start with a knife in the tail, in two pieces。
4
Scratched, fish head open。
5
With starch, wine, salt, fish for 15 minutes。
6
Onions, ginger cutches, garlic crushed, onions, fragrance slices, licorice slices, mushrooms cut open in the middle, bean sprouts washed clean, soy sauce ready, soy sauce。
7
Watered cadmium is salted with bean sprouts, chips, mushrooms。
8
Take a clean container and use it as a base。
9
Hot cadmium oils, onions, ginger cream。10
Put on the soy sauce。
11
Sour sauce。
12
Let the water go for 10 minutes。
13
Let the fish go, let's cook for five minutes。
14
The hot oil in the cadmium, the peppers of the sourfish's cutlery pack are taken out and spilled on the fish, the hot oil is poured on it, and some onions are spilled, and the cuisine is fine。