Sourfish
By VicentaLakin
The sourfish, also known as the sour soup, is a classic dish from Chongqing, which is based on herbs and is made of food such as pickles and spicy mouths. Fish contain abundant, high-quality proteins and minerals; lactate in acid vegetables can facilitate human absorption of iron and can increase human appetite。
Recipe Recommendations
- grass carp a
- plate of tofu a
- Guangle pickled cabbage fish seasoning a bag
- refined oil appropriate amount
- lard appropriate amount
- Soak big red pepper three
- Soak red millet spicy six
- Soaked green wild pepper six
- cooking wine appropriate amount
- pickled ginger three pieces
- white sesame appropriate amount
- pepper noodles appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Sourfish
1
Choosing a living weed, one kilo for two, one meal for the fish, and making it a fish chip (which saves effort to enjoy better cooking), taking it home and washing it with fresh water for half an hour。
2
Slate bean curds, pepper slices, ginger slices, millipelines, everything's in reserve。
3
The boiler is hot, the sour vegetables, peppers and ginger rolls are fried and full of water is added (which can flood all fish and tofu)。
4
When the water is cold, the head, bone and tofu are fed down, a proper amount of pig oil is added, and then boiled for five minutes, then the fish tablets are boiled down, three minutes are boiled, salt is tasted, and the pot is filled in the container。
5
Spray a proper amount of pepper paste and white sesame, greasy oil (bare-baked, oil-burned, smoked, and then on the vegetables) and then hear the sound of “single-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la-la。