Chouzhou sour sauce
By VicentaLakin
The shuttle is a barracuda, the most common seafish of the Lubei generation, but it is called a shuttle only for the time of the Yellow River. The first fish caught after the spring season was caught with sea ice, and because of the fact that the herring had barely been asleep during the winter, it was not eating, it was thick, it had little abdominal impurity, and it had no evil taste. Particularly valuable is the fact that overhaul fishing has been limited to a dozen days between spring and shock, and has declined after shock to its quality and taste. The combination of sour cuisine, garlic oil and cuisine, the cooking of Lubei, brings about another innovation, with fresh meat and sweet cuisine, which makes people ingest。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Chouzhou sour sauce
1
The pikes kill and remove the plasters, the internal organs (with care not to touch the urchins), the gills and wash them with fresh water. (Fellow fins are sharper, handle them carefully)
2
The processed mackerel is in two pieces from the belly, and each piece is changed to three fractions。
3
Chouzhou sour soup cut it to 2 cm。
4
The bottom of the pot goes to garlic oil, with cut ginger silk, sour vegetables, fish dew and water。
5
Cover the pot, activate the "cooked noodles" function, and when the "cooked pot" is shown on the screen, the handler code is placed in the pan。
6
Cooking's over, just pop the pot。Chouzhou sour sauce Make Tips
1. A suitable amount of fish is added as a substitute for salt, and the sour vegetables have a certain salinity. 2. No cooking noodles can be replaced manually. Without garlic, another pot of garlic can be blown to gold。