It's the sourfish

Recipe Recommendations

• black fish a pound and a half
• fish with Chinese sauerkraut
• salt appropriate amount
• soy sauce appropriate amount
• pepper a little
• green onion appropriate amount
• cooking wine appropriate amount
• garlic cloves 5 to 6
• egg white a
• ginger appropriate amount
• edible oil appropriate amount
• garlic cloves 3 to 4
• chilli appropriate amount
• millet spicy
• pepper appropriate amount
• corn starch appropriate amount
• Red pepper shredded appropriate amount
• salad oil appropriate amount

• medium spice
• burn
• half an hour
• ordinary

Steps for It's the sourfish

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Step 1: Clean up the black fish and prepare the slices. Once the fish have been cut, the water will be washed in case of blood。

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Step 2: Placing clean fish chips into the egg-crushing grab and mixing. I just put it in the egg cleaner

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Step three: The wine is then poured in and evenled, and then evened in a small amount of starch. Pick up in about ten minutes. (It can also pour wine first, then egg clear, starch. The order does not have much effect. Don't put too little wine in your hands

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Step four: Fish heads and fish bones are the same methods of pickling, pouring wine and starch. There's no egg clear here. (Fish chips and fish heads are made separately, mainly because fish heads and fish bones are boiled early, so it's better to separate them)。

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Step 5: Prepare onion flowers, ginger, peppers, millet peppers (4-5 peppers), chili peppers (dry peppers), garlic petals (3-4s) as shown in the figure。

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Step six: And then we'll get the last hot-oiled appliance, onions, garlic, peppers。

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Step seven: Fire (first fire), oil (seed oil), blow up the pepper, then turn off the fire and extract the granules. You have to dry the pot before it burns, or you'll spill it

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Step eight: Fire again and pour the rest into the pot: onions, ginger, garlic, peppers, peppers, and fried。

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Step nine: Open the sour pack in the whole lotus and pour it into the pan, usually cut it without taking it out. Open it up and flip it。

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Step 10: Then put fish head and bone in the pot, flip it, and then pour it。

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Step 11: Cleaning up the water, which happens to be short of fish head (which can be measured in more water) and then adding to the sour sauce packs a bit of raw and pepper powder. Cover the pan and boil it. (The whole bag of sourfish is usually bought with pickled fish and pastry powder, I don't want it, and it doesn't feel like there's any need for extra additives. And it's not good

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Step 12: When the fish pan is boiled, the top of the pan continues to boil for about 10 minutes, with salt in the middle and taste. And I forgot to remember the time, see for myself, the fire can be smaller, it can be boiled slowly, after all, there are fish heads in it, they have to boil。

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Step 13: Put the fish chips slowly and evenly in the pot, and then the fire, the cap, the boiler。

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Step 14: Don't move the fish as much as possible when it's boiling. A little shovel can be used around the place, and fish chips can slowly be immersed in fish soup, covered in pots and boiled. Fish chips can break easily if they flip. So try not to touch it

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Step 15: The sourfish will be ready. Don't worry, it's the last step. And then we put the onion flowers, the chipped garlic and the peppers on it。

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Step 16: Fire, dry up the pot, pour into salad, heat it (must be hot). It's on the garlic. Now is there a difference between the color of fish soup and the previous one? Doesn't it look brighter and smell better? But I don't feel very good selling the sourfish this time. I have to improve it! Ha ha! But here's the concrete steps

It's the sourfish Make Tips

Recipe Categories

• hot dishes
• home cooking