Sourfish
By VicentaLakin
Sour spicy. Tastes not fat. The little partners you like are paying attention, collecting more, raising more hands. It's delicious. It's not easy. Your support is my greatest motivation。
Recipe Recommendations
- grass carp a
- Harenjia Fish with Pickled Sauerkraut Seasoning a pack
- salt appropriate amount
- chicken essence appropriate amount
- coriander appropriate amount
- dried chili appropriate amount
- rattan pepper grains appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- liquor appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Sourfish
1
Strawfish one. Clean up, clean up。
2
Pizza cut. Dry pepper cut. Scratch。
3
It's a good bag of sourfish. Three little bags inside. Pickle. Sour. With sauce。
4
Fish split three parts, head, bone. Fish. The back of the spine slashed along the ribs. Scratch the fish。
5
Fish-top blades are thin。
6
Fish bone cut。
7
The fish head split between them. Put in onions of ginger pickle。
8
Fish skeletal. Fill it in. Add the pickles. A little white wine. Smuggle evenly for 10 minutes。
9
Big spoons of bottom oil. Add ginger garlic to the scent。
10
Join the sour pack. Keep going。
11
Join the fish bones and make them white。
12
Add appropriate water and fish head. Burn。
13
Put the fish in. Two minutes. Hit the foam. Taste it. It's based on the population。
14
Out of the country to fill the bowls. Spray the fragrances. Chili. Pepper. Hot oil. Done。Sourfish Make Tips
Don't cook the fish too long. It's almost two minutes. It's easy to cook. Try to be bigger on a piece of fish。