Sourfish
By VicentaLakin
The taste of the sourfish is never forgotten after the first meal, the sour and spicy, the fragrance of the entrance, and the resonance after a sip. This time I made a pot at home, it's still delicious in memory。
Recipe Recommendations
- grass carp art. 1
- sauerkraut 400g
- eggs one
- pickled pepper 50g
- salt 3g
- white pepper 1g
- onion 10g
- Jiang 3g
- millet pepper of 5
- wild mountain Pepper 10 capsules
- cooking wine 2 tablespoons
- starch 2g
- dried chili appropriate amount
- pepper 20 grains
- oil appropriate amount
- hot and sour
- cook
- an hour
- senior
Steps for Sourfish
1
Fish slices are made for about 20 minutes with wine, white pepper, salt, starch, egg pickers
2
Heated in the pot, with ginger chips and onions, with cut sour and pepper
3
You pour in water or soup, you boil it for a few minutes, and it tastes like sour vegetables, which makes the fish better to eat. We'll find the sour sauce in the bowl
4
The fish are in the pot, boiled and made into a bowl filled with sour vegetables, with onions, dry peppers, peppers
5
Get another pot of hot oil on the dry peppers and onions
6
Eat