Frozen fish
By VicentaLakin
It's Sichuan County's favorite fish, and at night, every big line, it's not missing. The traditional practice is that it's usually bubbling with bone soup, and some prefer sour soup. I used to be soaky, I used to use the steam, and the fish tasted better
Recipe Recommendations
- carp 800 grams
- green pepper appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- Crispy peanuts appropriate amount
- pork belly appropriate amount
- acid turnip appropriate amount
- bean paste appropriate amount
- wild mountain Pepper appropriate amount
- millet spicy appropriate amount
- Dou Gu appropriate amount
- garlic appropriate amount
- MSG appropriate amount
- Pickled pepper powder appropriate amount
- Huoxiang powder appropriate amount
- chopped green onion appropriate amount
- pepper oil appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- red oil appropriate amount
Steps for Frozen fish
1
The fish is washed clean, especially the blood in their stomachs. Get the line off
2
Garlic cracks, Kang Chess, bean drum cracks, soy sauce
3
Pickle for an hour
4
Five bouquets to cut the granules and make them with radish and soy sauce
5
Put the tarp in the fish
6
Wait for the water to burn for eight minutes. Fire's off, two minutes. Don't pour the steamed fish's water. We'll change the chili
7
Precipitous juices made out of millicorns, ginger, garlic, peppers, sauce, smelt, chickens, sugar, pepper oil, red oil, etc., are then sprayed with fragrance, onions, peanuts。
8
Sea pepper
9
It's on a steamed fish
10
It's the fragrance. It's called the fishFrozen fish Make Tips
The radish is made with meat, and then the fish is better