Squid with fish

1

Prepare the ingredients for the soup。

2

A small amount of oil is placed in the pot, first with dry peppers, peppers and eight horns。

3

And put onions, ginger and garlic on the job。

4

Into the water, five minutes, off the fire。

5

It's cooled in the fridge。

6

After the fish is cleaned, the strip is cut, dry water is filtered, and the pickled fish is fed (see the little tip below)。

7

Enough to mix and pick up for 30 minutes。

8

Pickled fish into the frying pan。

9

The fried fish can be fed in frozen soup juice for about 15 minutes。

Ingredients: Ribbonfish Broth Ingredients: 3 dried chili peppers, Sichuan peppercorns, 2 star anise, green onion, ginger, garlic Broth Seasoning: 3 tablespoons soy sauce, 3 tablespoons cooking wine Fish Marinade: Sichuan peppercorns, five-spice powder, pepper powder, green onion, ginger, garlic, 4 tablespoons cooking wine, 1 tablespoon vinegar, 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce 1. When boiling the broth, use slightly more boiling water, so the resulting flavor may be a bit light. Do not worry, because ribbonfish has a strong flavor, and it will taste just right after soaking. 2. Since dark soy sauce is added when marinating the ribbonfish, the color will be relatively deep. 3. It tastes excellent to put the deep-fried ribbonfish into the broth after it has been refrigerated. If you cannot finish it, leaving it to soak in the refrigerator for a day makes it good to eat the next day as well.