Scorch

By VicentaLakin

Scorch
Since ancient times, we have a habit of making sour vegetables. At the beginning of the winter, good vegetables are picked with salt and stored in the altar. It's more than a month's worth, it's edible, it's sour, it's delicious. The Kawa people love to eat from time to time and to study food practices. For some time or others, they have been eating with sour and sour, and they have taken a taste of sour and river fish. Since then, there has been a sourfish that eats a lot of food。

Recipe Recommendations

  • fish 1500g
  • sauerkraut 750ｇ
  • vegetable oil 500ml
  • Soaked red pepper 20g
  • Soak millet 30g
  • Soak ginger 20g
  • pickled radish 30g
  • bean paste 30g
  • Jiang 20g
  • garlic 30g
  • shallot 30g
  • peppercorns appropriate amount
  • cooking wine 30ML
  • pepper appropriate amount
  • starch appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • MSG a little
  • chicken essence a little
  • white sugar a little

Steps for Scorch

  • Make Scorch step 0
    1
    The sour vegetables, with their stem parts, can be reduced to small pieces with several sections. Riverfish, grassfish, carp, florist. A live wild riverfish can be killed, and in the direction of the fish, a few pieces of the fish can be cut down. Ginger, ginger, garlic, carrots. Cream peppers, millet spicles are cut in small sections and onions are cut long。
  • Make Scorch step 1
    2
    GINGER, GINGER, GARLIC, CARROTS. CREAM PEPPERS, MILLET SPICLES ARE CUT IN SMALL SECTIONS AND ONIONS ARE CUT LONG. HERE IS A KEY INGREDIENT THAT WILL MAKE THE SOURFISH TASTE MORE DELICIOUS AND LEAVE A SUSPENSE FOR THE DIVERS: "IF YOU WANT TO KNOW THIS, YOU CAN TRUST ME。
  • Make Scorch step 2
    3
    Fish pellets are filled with slices of ginger, onions, appropriate quantities of wine, pepper powder, salt, and starch is watered on fish. The fish meat is fully and even with all kinds of spices, which taste for about 10 minutes. Ginger and wine should be sufficient to contain fish smelt (slight smelt is normal). Sodium, a little, depending on the needs of the population。
  • Make Scorch step 3
    4
    Cream oil, heat, sour vegetables, little fried spices。
  • Make Scorch step 4
    5
    Pumping ginger, peppers, rice, carrots, ginger, garlic, peppers。
  • Make Scorch step 5
    6
    Add bean petals, and continue to fry to red and smell。
  • Make Scorch step 6
    7
    Put a proper amount of water in the pot, and the fire will burn. Then turn the fire and keep the water open。
  • Make Scorch step 7
    8
    Scratch the fish into the pot and burn the fire。
  • Make Scorch step 8
    9
    Turn the fire, boil it for 5-6 minutes, turn it off. Add some onions, with appropriate amounts of old, raw, fragrance, chicken and sugar, but with less, before the taste。
  • Make Scorch step 9
    10
    I'll take a lot of pickles, like pickles, and put them on the bottom. And then, the fish is out of the surface. And then the soup from the pot was evenly poured into the earth。
  • Make Scorch step 10
    11
    On the face, the onions are spread evenly, the stubble is stubble, the plate is shaped. So we can eat at the table。

    • Scorch Make Tips

    ACID, GINGER, RADISH, PEPPER, MILLET, ETC., HAVE TO BE MADE FROM THE OLD JAR, WHICH IS BETTER OVER A YEAR. THE ODOUR IS MORE TIME-CONSUMING, AND CAN BE FOLLOWED BY THE REST OF THE FOOD. IT'S ALMOST ENOUGH TIME TO FINISH THE COOKING AND SOUP. IT MEANS TIME MANAGEMENT:) SO, YOU CAN EAT SOURFISH FASTER. MORE SKILLS, MORE CANDOR FOOD, AND TRUST ME PRIVATELY。

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