Sourfish
By VicentaLakin
The sourfish is fresh and refreshing
Recipe Recommendations
- grass carp 3 pounds
- sauerkraut appropriate amount
- green onions 1 piece
- pepper appropriate amount
- laojiang 1 block
- pickled chili appropriate amount
- salt appropriate amount
- pickled ginger appropriate amount
- oil appropriate amount
- garlic 1 handful
- shallots 1 piece
- dried chili appropriate amount
- Shaofen 1 teaspoon
- hot and sour
- cook
- half an hour
- ordinary
Steps for Sourfish
1
Scratch the fish! Clean it, wash it, dry it
2
To enter the big bowl with an appropriate amount of onions and an old ginger and a small spoon of salt, grab it, watch out for salt, because the sour is salty
3
Prepare food, as shown
4
Cut them down
5
And pour into the pot appropriate quantities of oil, fire
6
It pours into this plate when it's 90% hot
7
It's hot
8
It's sour and sour
9
We'll do the rest at this time
10
Put the fish in a small spoon, grab it, don't put more, or you'll make a pot when it's cooked
11
At this point, we've got another pot, we've put in enough oil, we've burned to 90% of the heat into dry peppers and peppers, we've blown to red, we've picked it up fast
12
Scrap the pellets, and put them on the plate
13
It's when the sour sauce in the pot tastes like fragrance, fish head down and middle, big, thick fish chunks
14
You can't make fish, you can't make them, you can't make them, you can't make them, you can't cook them, you can boil them, you can shine
15
Scattered onions and just blown up peppers
16
There's another boiler of oil, and it's rising, and it's pouring on the fish
17
On the table
18
I'll take a look at this