Sourfish
By VicentaLakin
A day-long tour of the countryside followed by a recent hot “China on the tip of the tongue” and a “rural on the tip of the roof” by the real nature's gift and the hard work of the working people. Get some land, grow some vegetables, have some small fish. Don't get up to work. It's as if it's better. It's just imagination. It's just imagination. No workwood has silver to survive。
Recipe Recommendations
- grass carp
- sauerkraut a pack
- pepper appropriate amount
- egg white a
- ginger appropriate amount
- red pepper appropriate amount
- oil appropriate amount
- salt appropriate amount
- water starch appropriate amount
- MSG appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Sourfish
1
The sourfish approach is actually easy, as many people do, and I think the most important thing is two things — fish washing. Don't think it's easy to wash, it's a trick. First you're going to get rid of the dirty stuff, you're going to clean up the black and black layer of the fish, you're going to get rid of the string, you're going to cut it under your cheeks, you're going to cut it over your tail, you're going to have a string in the middle of the meat, you're going to have both sides, you're going to be fine。
2
The second thing-- go to the bonefish. A lot of people say it's easy, you can put a gauze on the board, or you can put no glue on the board, so you can increase friction, grab fish, hold knives, 45 degrees, count knives. We're not the best, so don't worry. There must be a nice piece of fish. As for the removal of the skeleton, go to the end of the head and slowly remove it according to the structure of the fish。
3
See? See? See
4
This is the main material
5
When the pot is hot enough to smoke, the fish bones will be burned and turned
6
Fish tablets were mixed with eggs and a small amount of starch and another boiled pot for two minutes. Put the pot on top. The boiler is filled with appropriate quantities of oil and placed in garlic, ginger, onions, peppers, peppers and peppers for a few seconds. If you want a little fragrance on the fish before the oil, it'll taste better。