Sourfish

By VicentaLakin

Sourfish
It's not made well, and it's not beautiful, but it doesn't affect its taste. Look at the way it's done. It's almost ignored. Sour vegetables and peppers are made of themselves. It's good

Recipe Recommendations

  • grass carp 1500 grams
  • Self-brewed Chinese cabbage 1 tree
  • Self-soaking red pepper of 4
  • ginger slices of 4
  • garlic cloves of 6
  • salt 3 grams
  • sugar 50 grams
  • cooking wine 20ml
  • white pepper 3 grams
  • pepper 2 grams
  • white sesame 1 gram

Steps for Sourfish

  • 1
    Fish tablets are filled with wine, small amounts of salt, white pepper, sodium potatoes, egg massage for one minute and pickled for 15 minutes。
  • 2
    Pepper, ginger, sour。
  • 3
    Cold pots, oiled with pretzels and fragrances, peppers and sour sauce, with ginger chips and soup。
  • 4
    Firing fish skulls into the pot until their meat is white enough for five minutes。
  • 5
    Half the sour, salt, sugar, three more minutes
  • 6
    Make as much as possible of all fish head bones in the pot, leave soup, put in the remaining sour vegetables, fish chips, and boil for less than a minute。
  • 7
    IT'LL BE ALL RIGHT IF YOU DON'T KNOW WHAT YOU'RE DOING

    • Sourfish Make Tips

    1. The thinner the fish slices, the better. 2. Gently massage the fish slices for one minute while marinating; they will be very tender. 3. The fish slices are ready to be removed from the pot within one minute; cooking too long will make them tough.

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