Sourfish
By VicentaLakin
I can't remember the year when the salad came up, but all I can remember is: At home, we leave the traditional bulk oils, such as soybean oil, vegetable oil, etc.; sometimes we go to our rural relatives' homes to eat some of the vegetable oils, the special oils that pick up the taste buds and memories; it's not as good as today's sourfish, which is made of vegetable oil, which is much more fragrance than ordinary salad
Recipe Recommendations
- sauerkraut 200 grams
- Silver carp slices 380 grams
- rapeseed oil appropriate amount
- onion appropriate amount
- ginger 5 pieces
- pepper 20 grains
- salt 4 teaspoon
- cornflour 3 tsp
- white sugar 1 teaspoon
- garlic 3 petals
- cooking wine appropriate amount
- chicken essence a little
- dried chili of 5
- Pi County bean paste 2 tablespoons
Steps for Sourfish
1
Get your food ready
2
Sour-cleaning slices and immersion for about 30 minutes
3
I cut the whole gill in three slices
4
Then we'll cut the fish in the bowl
5
One spoonful of salt, one spoonful of sugar, two spoonfuls of powder and a proper amount of wine
6
And then we drop a little bit ofseed oil and seal it for about 20 minutes
7
When the pot heats up, it pours into theseed oil, and it smells a little bit of ginger and garlic
8
I'll put it in the sour sauce
9
Scrambled and softened, poured into the proper amount of water, boiled to sour vegetables and sprung into the bowl
10
Save the soup for the soy sauce
11
I'll slide the fish into the pot
12
When the fire boils, three little spoons of salt
13
A few chickens squirming and pouring into the sour bowl. Medium
14
I'm going to pour it into the pot, and I'm going to pour onion, ginger, garlic, pepper and pepper
15
It's done while it's hot on the fish
16
The spicy and smooth sour fish are on the tableSourfish Make Tips
One, the sour sauce is heavy and too salty for health, so I like to soak up some of it; two, the sour sauce is better and more delicious when cooked; three, the fish pickle is made with white sugar and salad oil, which makes the fish smooth and less open; and four, because the sour vegetables are soaked with soybeans, which can be adapted to their home taste。