Sichuan sourfish

Recipe Recommendations

• grass carp art. 1
• Pickled fish seasoning 1 Pack
• vegetable oil 1 tablespoon
• pickled ginger 1 block
• garlic 3 petals
• shallots the 4
• pickled pepper the 15
• millet spicy of 3
• soy sauce 1 teaspoon
• sugar 0.5 small spoon
• salt 1 teaspoon
• cooking wine 1 teaspoon
• dried chili of 6
• pepper 30 capsules
• Pi County bean paste 1 tablespoon

• hot and sour
• cook
• ten minutes
• senior

Steps for Sichuan sourfish

1

(a) Prepare food: after the herb has been cleaned, the head, bones, tails and chips are separated and the sour vegetables are prepared

2

Fish head, fish bone, fish tail and fish tablets are prepared with salt and wine, respectively, for a pickle for a period of time; they are then fed to starch in the sour sauce

3

Once again, grab it, pick it up

4

(a) Pour the sour sauce of the sourfish; cut the ginger, garlic and onions separately; cut the dry peppers and the mills separately; and prepare the peppers and peppers

5

(b) The transfer of appropriate plant oil into the pot

6

I'll put it in the soy sauce

7

Put the sour sauce in it

8

Put it in ginger, garlic, onions, dry peppers, peppers continue to fry

9

Add a proper amount of water, put it in the peppers, and send a suitable amount of raw smoke, and burn the sugar

10

Put fish heads, fish bones, fish tails cooked

11

Finally, the fish are cooked

12

Turn off the fire, make a pot, put flowers on the onions, and make little rice。

Sichuan sourfish Make Tips

Recipe Categories

• hot dishes
• Sichuan cuisine