Sourfish
By VicentaLakin
He's always the one who likes to catch fish and not eat fish. Because there is a clear river not far from home (at least when he was young, it was already contaminated) and there were plenty of fish in the river when he was a child, so he was usually in the river as long as he did not go to school. Mothers like to eat fish, so they practice all kinds of cooking. The rest of the time before work comes home for the mother, but the less she cooks at home later, the more she wants to be raised. It's a little off the hook. Then I come back and say the recipe:
Recipe Recommendations
- fish art. 1
- sauerkraut 1 bag
- onion 1 piece
- Jiang 10 tablets
- garlic 1 head
- coriander 2 pieces
- pepper 0.5g
- eggs one
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Sourfish
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Materials: Soursees*1, which are not specifically required, a bag of sourseeds sold at the supermarket market can be bought in one bag at a price. When you don't know what's good or bad, it's right to buy a little expensive。
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Fish. One, you pick the main food. It is common to make four types of sourfish, namely, white mackerel, florist, carp, and grassfish, which, in terms of meat, are white mackerel. If a fish salesman offers a fish cutter, he must cut the thin slices。
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One onion, cut the little part. Garlic*1, a whole piece of garlic, scratching the waist from the middle. Ginger, usually ten. More. A fragrance *2, not too much, but a fragrance at the end. Pepper, this and based on individual population tastes appropriate. Eggs*1
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Material processing: one, fish slices, is one of the keys to the tenderness of the product. The general solution is a piece of fish that's perfect. At the same time, when you cut fish, 121, 121, 121, that's the first cut down and the second cut off, so that you can harvest a large piece of thin fish。
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2- Scrap fish bones are then added to salt (additional, salted with water, without fear), pepper powder, wine, and then a half-minute round-the-clock needle, followed by a 15-minute pickle。
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3 The 15-minute pickled fish wash water and then add a proper amount of powder and an egg, which is evenly mixed for use。
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You can see the rest of the food. No special requests。
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Operation: One, boiler oil (smooth oil) and then ginger, garlic, onions and peppers。
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2nd and then put it in the sour. At this point, it is possible to cut the fire and slowly turn the sour vegetables into leaves for a little bit yellow, adding appropriate quantities of water. Let's wait for the water to turn on the fire for five minutes。
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3. At the time of the sour season, fish chips, fish bones and head will be divided so as to make it easier for later casseroles to be filled with salt, chicken and pepper powder。
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4. Put the fish head on first and put the fish head down in just like the sour soup. In this process, the soup begins to turn white because the fish head joins, and the fish head is ripe for extraction into the last table container。
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5. The fire shall be transcribed, remember. Because fish chops are powdered with fish chips, they can't go on fire, otherwise it's not perfect to mix soup in minutes. To be condensed in the fish line and cut the fire, the fish line is thicker and boiled for two to three minutes。
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Six, the most critical pieces of fish are here, same as the first fire. Now, if you want to get your hands on the fish chops into the pot quickly and gently, you have to be quick and gentle. Focus: Can't just fall! And then they were grafted gently into the soup。
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Seven, because of the thinness of the fish, the fire starts when all the fish are in, the soup opens, and the pot closes in 20 seconds. Otherwise the fish will be old
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The key to whether or not fish are thick, powdered and wet eggs, and the fire after the most critical of the downfish. And then the delicious sourfish is on the table