Blood burns fish
By VicentaLakin
Spicy and spicy. I'm sure Sichuan's blood is not strange. All kinds of food are made of blood of all kinds. What we're doing today is burning blood in fish. It brings together the characteristics of boiled fish and hairy blood. Spicy appetizers, especially for winter。
Recipe Recommendations
- grass carp a
- celery second root
- green onions a
- blood curd second block
- pickled pepper of 5
- fennel a spoonful
- eggs second
- garlic 5-merous
- pepper 10 teeth
- hot pot base
- pepper half a spoonful
- cooking wine two spoons
- soy sauce two spoons
- oyster sauce a spoonful
- soy sauce half a spoonful
- peanut oil two spoons
Steps for Blood burns fish
1
Strawfish slices are half salted and starch pepper pickled for 10 minutes. Then we'll use the egg to grab the spare。
2
Fish bones add yolk, starch, salt. Ten minutes of salt
3
Fresh pig blood. It's too cold to make a spare。
4
All the ingredients are cut
5
Let's put the fish head and the fish bones on the back。
6
Put oil on the bottom of the pan. Put on the spices. The bottoms of the fire pot are made red oil。
7
Take a proper amount of fresh water, then join. Bumps, twitches, ointments。
8
Blood and fish bones for five minutes。
9
Cooked fish bones and blood into the plate. Put it in the bean sprouts for two minutes. Two more minutes to boil。
10
They pour into the fish bowl with soup juice, peppers, celery leaves and garlic. Hot oil smells good。Blood burns fish Make Tips
The blood must be boiled first. Fish cannot be cooked long enough。