Sourfish

By VicentaLakin

Sourfish
The sourfish, which is the Sichuan family, is known for its unique taste and unique cooking techniques. They are made out of sichuan pickles. This dish is common in Sichuan, but it is widely available. Vegetable meat, fragrances of sour and spicy; fish chips yellow and smooth。

Recipe Recommendations

  • grass carp 1000g
  • sauerkraut 200g
  • salt appropriate amount
  • pickled pepper appropriate amount
  • oil appropriate amount
  • garlic appropriate amount
  • Jiang appropriate amount

Steps for Sourfish

  • Make Sourfish step 0
    1
    Prepare herbs and sour vegetables
  • Make Sourfish step 1
    2
    Snacks wash their scales, fins, gills and internal organs, turn their heads and cut them from the middle. Open
  • Make Sourfish step 2
    3
    Get rid of the fish bones
  • Make Sourfish step 3
    4
    Slash the fish bones in the belly, and turn the fish into a fish. Snippets
  • Make Sourfish step 4
    5
    Good fish chips added to salt and white wine for 20 minutes
  • Make Sourfish step 5
    6
    Get ready for chili and ginger
  • Make Sourfish step 6
    7
    Clean up the pickles, cut the pickles
  • Make Sourfish step 7
    8
    I'll put oil in the pot
  • Make Sourfish step 8
    9
    I'm going to go down and make a full-blown toast
  • Make Sourfish step 9
    10
    Burn it in the water
  • Make Sourfish step 10
    11
    Down into the fish bones
  • Make Sourfish step 11
    12
    It's hot. Turn the fire. It's hot for 20 minutes
  • Make Sourfish step 12
    13
    Put the pickled fish in the soup and scatter them with chopsticks
  • Make Sourfish step 13
    14
    When the fish tablets are turned into a condensed condensation, they pour into the bowl and burn a little hot oil. On the fish

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