Sourfish

By VicentaLakin

Sourfish
THE SOURFISH ORIGINATES IN CHONGQING BUT IS NATIONAL AND EVEN OVERSEAS. THE SOUR VEGETABLES USED ARE NOT THE WHITE-CRACKED CABBAGE TYPE IN THE NORTHEAST, BUT THE BLUE VEGETABLES IN THE SOUTH. AFTER FERMENTATION, THE NUTRIENTS INCREASE THE ACID INSTEAD OF LOSS. LACTATE PROVIDES AN ACUPUNCTURE AND ABLAZE, PROMOTES APPETITE, HELPS DIGESTION, AND PROMOTES HUMAN ABSORPTION OF IRON. FISH IS RICH IN HIGH-QUALITY PROTEINS, WITH A BODY ABSORPTION RATE OF 96 PER CENT, AND CAN PROVIDE ESSENTIAL AMINO ACIDS, MINERALS, VITAMIN A AND VITAMIN D FOR HUMANS; FISH FATS ARE MOSTLY UNSATURATED FATTY ACIDS, WHICH CAN REDUCE CHOLESTEROL WELL ENOUGH TO PREVENT ARTERY SCLEROSIS AND CORONARY HEART DISEASE, SO THAT THEY CAN LIVE LONG AND HEALTHY LIVES. SO THIS SIMPLE, NUTRITIOUS SOURFISH IS SUITABLE FOR THE WHOLE FAMILY. I BOUGHT THE SOUR SAUCE FROM THE MARKET IN DOWNTOWN GUANGXI WHEN I WENT ON A TRIP TO GUILIN AFTER THE FALL. ALL KINDS OF SOUR SOYBEANS AND SOY-CREAS OR SOMETHING WERE BOUGHT AT THE TIME. A THOUSAND MILES AWAY FROM HOME, I'VE BEEN PACKED IN SMALL PACKAGES WITH A VACUUM MACHINE, AND I'VE EATEN ENOUGH FOR A WINTER, AND SOME OF THEM ARE STILL INTACT. I'M NOT TIRED OF EATING ALL WINTER'S SOUR VEGETABLES. QUILLIN'S SOUR CUISINE IS ALSO FRESH AND FRAGRANCE, AND THE LAST THREE-POUND BIG GRASSFISH AND A DISH AND A BOWL OF RED FRIES ARE ALL EATEN UP。

Recipe Recommendations

  • grass carp art. 1
  • sour cabbage 1 tree
  • sweet potato vermicelli appropriate amount
  • millet spicy of 4
  • dried red pepper several
  • vegetable oil a little
  • green onions half a piece of
  • Jiang 1 block
  • salt appropriate amount
  • white pepper 5 grams
  • corn starch 20 grams
  • cold water 1 pot

Steps for Sourfish

  • Make Sourfish step 0
    1
    3-pound herbfish shaving, gills, depletes and internal membranes are cleaned; the body can be wiped clean and smooth
  • Make Sourfish step 1
    2
    The fish cut a knife down one centimetre on both sides of the body, cut a knife at about five centimetres in the tail, tap the fish and pull the fish wire out of it, and remove it would make the gas disappear much
  • Make Sourfish step 2
    3
    On both sides of the back, the bones and fish stings cut the fish off, and then cut the other side
  • Make Sourfish step 3
    4
    Cut the tails of the fish head, cut the fish in half, remove the part of the fish tooth from the fish head, which is also very heavy, and be careful not to be cut off by the fish tooth; split the fish head in half; cut the belly of two fish with the fins; wash the fish tail bones twice with fresh water, and the fish meat becomes white and thin
  • Make Sourfish step 4
    5
    (a) Cut fish slices, fish skins down, cut the first knife to the fish skin, but not cut, cut the second knife, two sheet sheets, open and one whole, which increases the size of the fish meat; I cut about 7 mm thick, can cut straight or slash
  • Make Sourfish step 5
    6
    And two slices of fish cut open, washed with cold water three times, and dipped in cold water, so that the fish is white and white
  • Make Sourfish step 6
    7
    The rice, the onions, the ginger, the onions, the ginger slices, the rice, but if the whole boil doesn't release so much spicy, it can be eaten so hot that it can be used in the spicy slices; I put it all to add some red, good-looking
  • Make Sourfish step 7
    8
    The sour cabbage is washed with cold water, the extra water is removed and the bar is cut
  • Make Sourfish step 8
    9
    A small amount of oil will be poured into the frying pan, first the fish head ends in the pan, then the fish skin will be slightly yellow, so that the fish soup will not sprout; then the onions, ginger chips, rice spicy will be poured into the pot and the scent will turn out
  • Make Sourfish step 9
    10
    (b) Scrambling the sour sauce in the pot, and be careful not to smash the fish's tail
  • Make Sourfish step 10
    11
    When salt is spilled and water pours into the cold, it must be cooled and the tail of the head of the fish is so hot that the soup is white and non-challenged; the pot can be transferred to an electric boiler so that it can be warmed while eating, and the powder in the back can be cooked slowly and the soup not cooled; and the water can be filled with enough water to feed the fish bones and fins and to sow white pepper powder
  • Make Sourfish step 11
    12
    When cooking, water from the fish tablets is poured out, and the fish tablets are covered with about 20 grams of corn starch in two small spoons, and two pieces spread
  • Make Sourfish step 12
    13
    When the soup is boiled, a proper amount of fish is put into the soup, because the pot is heated, so that it can be put in at all times, at all times, as if it were sour sauce
  • Make Sourfish step 13
    14
    (a) Another pot, a proper amount of oil, a dry pepper in the pot, a little fire that smells, and a pile of peppers that can be used by anyone who wants it; my children can't eat too hot, so I don't break the pepper, so it's the whole thing, so it's good-looking; if you want the hot one, you're going to use the peppers; if you want the hot oil and the dry peppers, you can pour them on the fish; if you eat the remaining fish chips, you can add water at any time, and you can cook the potatoes
  • Make Sourfish step 14
    15
    It's sour, it's sour, it doesn't even have to eat the staple。

    • Sourfish Make Tips

    1. As I mentioned in the course of the proceedings, the smell of the soup can be removed from the crumbs, the crumbs, the crumbs, the cold water, the white pepper powder; 2. The crumbs of the potatoes can be boiled slowly without water; in the absence of such an electric fire pot, they can be melted early and then boiled into the table。

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