Fish with shifu

Recipe Recommendations

• three scales
• winter bamboo shoots 300
• cucumber 300
• bean sprouts 300
• cabbage 300
• bean paste appropriate amount
• black bean sauce appropriate amount
• refined salt appropriate amount
• rock sugar appropriate amount
• balsamic vinegar appropriate amount
• cooking wine appropriate amount
• MSG appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount
• sesame appropriate amount
• starch appropriate amount

• hot spicy
• cook
• three-quarters of an hour
• ordinary

Steps for Fish with shifu

1

Dry peppers, peppers, saline salines, dry, dry, salineed, and made of saline peppers made of knives. The three blades are good, the flesh and blood are separated, the wine is added, the salt is refined, the chili is stale, the starch is drawn. Winter slices, cucumber slices, kale hands torn slices, garlic chops to last。

2

Bean sprouts and kale salt and saline peppers are made to the bottom of the basin。

3

The bottom oil is left in the pot, with ginger paste, soy sauce, soy sauce, flaming red oil from the sugary little fire and boiled with water。

4

Add a proper amount of vinegar and wine。

5

Five minutes after the fire boiled, the slag was taken out and the smell added。

6

Add winter and boil it again and put it on the bottom of the basin, and the cucumber goes straight into the bottom of the basin。

7

Turn on the fire, first put the fish bone, then boil it, then pull it out into the basin, then put it in the fish tablet, and then get it out when it floats。

8

Fish soup pours down to the lower part of the fish tablets, with onions, garlic, sesame and saber pepper。

9

The boiler is purified and burned to 80% of the heat, evenly poured into the basin。

Fish with shifu Make Tips

Recipe Categories

• hot dishes