Blackfish sour
By VicentaLakin
Sourfish, we're all gonna do it, and we're gonna make it four points: one soup, two sour, three chips, and four oils。
Recipe Recommendations
- black fish art. 1
- sauerkraut 80 grams
- rapeseed oil 120 grams
- salt appropriate amount
- garlic appropriate amount
- vinegar 4 tablespoons
- egg white
- cornflour 2 tablespoons
- chili appropriate amount
- cinnamon 5 grams
- octagonal 5 rats
- fennel 5 grams
- pepper 5 grams
- geranyl 10 tablets
- kaempferol 3 grams
- Angelica dahurica 2 grams
- Jiang a little
- onion a little
- chrysanthemum 3 flowers
- blending oil 1 tablespoon
- milk 2 tablespoons
- soybean a little
- rice a little
- hot and sour
- cook
- half an hour
- ordinary
Steps for Blackfish sour
1
When the fish is purified, sliced with meat, a proper amount of salt is added to the sticky hand, and egg-cleaning, powdered, and oil-coated pickled。2
The boiler is boiled with oil, onions, garlic, ginger, while the fish bones are fryed to the bone on two sides, and the roll water, soybeans, rice (beans, rice bags) are covered with soybeans, and boiled with more fire, and then turned into little fire。3
A pot of vegetable oil, peppers, eight horns, platinum and guacamole is also used to make it fragrance。4
Buying a sour dish wash is put in the bowl, with two spoons of little water for a while。5
The fish soup boils a little bit of asyle, milk, sour sauce, and pours into the soup, and the fish gets oiled up to seven or eight with the fragrance oil, pours into the soup, doesn't eat spicy and puts a little pepper powder on the face, and it's done。