A sour stew
By VicentaLakin
Recipe Recommendations
- grass carp
- Sichuan pickled cabbage 1 tree
- ginger slices appropriate amount
- onion appropriate amount
- pickled pepper in 1
- Pi County bean paste 1 tablespoon
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine 2 tablespoons
- salty fragrance
- stewed
- three-quarters of an hour
- simple
Steps for A sour stew
1
Fresh grassfish, clean。
2
Slashed from the back, cut to the abdomen, but not cut, as shown in the picture。
3
Ginger, onions, wine, salt pickled for about 20 minutes。
4
Sichuan pickles have been washed several times and some salt can be removed。
5
Sour slices。
6
Get the soy sauce, the peppers in the sour, the garlic。
7
It's hot and hot in the pot, and it's greasy。
8
Downside bean sauce。
9
Fire red oil。
10
Put on the sour, turn it up。
11
I'll get some。
12
Fired for two or three minutes。
13
Water and salt。
14
When the soup is boiled, it tastes salty, it is inappropriate to retort, and then the grassfish, which is salted, is burned。
15
In the meantime, a spoon is used to pour soup on fish from time to time。
16
It's about 15-20 minutes, and it's good enough for the fish。
17
It's finished. It's salty。