Sourfish
By VicentaLakin
The sourfish is a classic canyon from Chongqing, known for its unique taste and unique cooking techniques, and is also known everywhere as the sour soup fish, which is mainly made of fresh grassfish and made of sichuan pickles, and tastes sour. The sourfish was popular in the 1990s and was one of the pioneers of Chongqing ' s canyon。
Recipe Recommendations
- male fish art. 1
- sauerkraut 1 Pack
- onion 1 piece
- Jiang 1 block
- garlic 5 capsules
- small red pepper of 10
- pepper of 10
- salt appropriate amount
- oil appropriate amount
- pepper 1 scoop
- hot and sour
- braised
- half an hour
- ordinary
Steps for Sourfish
1
First the male is cut into a piece of pickled fish。
2
Sour cut, ginger cut, garlic whole。
3
Get some oil from the pot, put some salt in it, and fry the fish on both sides。
4
Ginger, garlic, sour。
5
Burn the soup, boil it white, add salt, chickens, peppers, and down to the chili. (Spicy ones with peppers)
6
Scrambling onions in red oil。
7
The finished product。Sourfish Make Tips
Fish frying is preceded by a “lighting pan”, which is used to wash the pot equally with cold oil, and then pours out the oil, re-loads it with a little salt, which prevents the sticky pot. You can make fish if you're scared. You can rub them with your hands。