Sourfish
By VicentaLakin
The sourfish, which is the Sichuan family, is known for its unique taste and unique cooking techniques. They are made mainly of fresh grass fish and made of sichuan pickles. This dish is common in Sichuan, but it is widely available. Vegetable meat, fragrances of sour and spicy; fish chips yellow and smooth. Herbfish tastes glyphosmic, non-toxic, hepatopathic, with the effect of warming the stomach and mid-heavy, flatting the liver, flavouring the malaria, oscillating the obscurity of the intestines, irritating fatigue, wind headaches, hemorrhaging of the liver, hypertension, headaches, etc
Recipe Recommendations
- grass carp art. 1
- sauerkraut 80 grams
- wild mountain Pepper several
- cooking wine 1 scoop
- salt 2 tablespoons
- white pepper a little
- starch 2 tablespoons
- vegetable oil appropriate amount
- Jiang 2 tablets
- garlic 2 tablespoons
- pickled radish a little
- chicken essence a little
- sugar a little
- water 1 liter
- hot and sour
- cook
- half an hour
- ordinary
Steps for Sourfish
1
Strawfish shaving, cleaning, chopping off the head, putting the fish to about 0.5 centimetres. Fish. Snippets
2
Liquor, starch, white pepper powder and a little bit salt flattening, pickled for 15 minutes. Sichuan pickles are cut thin and squeezed into juice. Wild mountain pepper cut, spare
3
Hot pots of hot oil, dried ginger chips and garlic, then the smell of wild peppers and sichuan pickles. Because the kids can't eat too hot, there's only one
4
Add shredded pickles, chicken, sugar, white pepper powder, salt and water (water equal to fish) to boil
5
Picked up fish chips. I'm using fish chips. If it's a whole fish, I'm gonna have to get down to the hard-earned part of the fish's skull and get to the bottom of the fish before it's too old to eat. And the fish heads are fresher
6
Cook it for two or three minutes and the fish will be ripe. When they are up, they pile up their fish in a bowl slightly above the soup, and a little bit of garlic is spilled on the fish, with a little bit of hot oil on the garlic, which tastes better。