Boiled fish
By VicentaLakin
“Screw fish, also known as fish, is an innovative Chinese dish from Chongqing City, which smells like Zhongqing Qing North. It was first popular in Chongqing, Sichuan, etc. It's like a primitive approach, actually doing an engineering test -- choosing fresh, live fish, and using chili as a full-blown cold, blood-breeding function. Cooking meat doesn't get tough, tastes soft, oily. It both removes the smell of fish and keeps them fresh. Hot peppers are bright, hot and dry, and not bitter. "Assumptuous, spicy, it's a mess in the country."
Recipe Recommendations
- carp 1250 grams
- cucumber 1 piece
- soybean sprouts 250 grams
- water fungus 250 grams
- coriander 1 tree
- oil appropriate amount
- Boiled fish seasoning 1 Pack
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine a little
Steps for Boiled fish
1
Gravity, ginger slices, garlic petals, cucumber slices, wooden ears torn, fragrance slices
2
A boiled fish cutter with three packs of meat, pickles, dry peppers, cutlery
3
The carp shaved the fish down the back, sliced it up, put it in a pickle bag, squirted it up, fish bones, fish heads cut into pieces
4
Bean sprouts, cucumbers, mussels, scalding
5
Into the big bowl
6
The pot and the rinse, the ginger, the garlic, the burn, the fish in the bone for four to five minutes
7
I'm not sure what I'm talking about
8
I've been cooking fish and soup for one or two minutes
9
Put the chili packs, the spices, the onion flowers, the boiled boiled peppers, done