Chongqing sourfish
By VicentaLakin
The sourfish began at the Zhou Yi restaurant in Jiang Jin-fook, Chongqing city, and in the mid-1980s it was well-received by the sourfish, which had a nice mouth, a spleen for the stomach, an anointment and a good mouth
Recipe Recommendations
- grass carp 1500 grams
- Chongqing pickled cabbage 200 grams
- pickled radish 150 grams
- pickled sea pepper 100 grams
- pickled ginger 100 grams
- sweet potato vermicelli 200 grams
- starch 60 grams
- eggs of 2
- liquor 15 grams
- chicken essence appropriate amount
- MSG appropriate amount
- Old ginger slices appropriate amount
- shallots appropriate amount
- Green onion festival appropriate amount
- lard appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Chongqing sourfish
1
Strawfish
2
Kill them and leave them
3
Fish change
4
Fish head, bones
5
Bones with ginger chips and onions and a little white wine
6
Fish tablets are refilled, salt tastes, white wine, ginger onions
7
When it's good, it's good
8
Taste it with egg-cleaning
9
Fish chips with starch
10
Piggy oil and sour vegetables
11
Scrambled sauerkraut
12
When the fish surfaces are cooked, add water
13
Fish soup is burning and soup is white
14
Pick up the fish bones and put it on a red-haired powdered water
15
Pull up the fish bones
16
Get off the fish
17
Cook fish soup with fish chips
18
Let's go
19
Put a bowl on the onions
20
Boiling oil
21
Okay, sourfish