Sour tofu herbfish soup
By VicentaLakin
The desire and love for fish in the bones of a man born in Hubei who has been in the Golden Hills for many years... Every year, the mother returns home with a fish that comes from a common mackerel herbs and catfish to an open water reservoir in Danjiang, with fresh whites, gills, gills, gills and gills coming by air, all around, or that steam or stew or boil or burn, such as to satisfy my abdomen. I'm usually at home, but I'm too lazy to make fish, and I'm just, erm, er..
Recipe Recommendations
- sauerkraut appropriate amount
- tofu a
- Caoyutou a
- grass tail
- cooking wine appropriate amount
- Jiang appropriate amount
- sunflower oil appropriate amount
- salt appropriate amount
- onion appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Sour tofu herbfish soup
1
Fresh grassfish, they've been asked to kill the fish to clean it up, cut down the fish head, cut the fish head into two petals, and cut the fish tail a few knives to make it taste better
2
A little salt, ginger powder, pepper powder, pickle
3
Add edible oil to the pan, heat it and turn it on
4
The tail of a pickled fish drains water with a kitchen paper towel
5
Put fish tails in the pan and fry them to yellow on both sides
6
After the preheated casserole, put fish head tails into the casserole, add water, onions of ginger chips, a spoon of wine, boiled fire, and covered the surface with a leak net
7
The fire continues to boil for five minutes. Twenty minutes
8
Add tofu, sour sauce, and boil the fire for 15 minutes
9
At this point, the fragrance of the fish mixed with sour vegetables in the kitchen is uniquely salty. This cold night, a bowl of hot fish soup and a slender tofu