Sour sauce and fish
By VicentaLakin
Me and my family love sourfish because there is nothing near it that they like to eat. They want to eat at home. They suddenly want to eat at night, and they can't sleep all night. It's hard. Learn how to do it. So this isn't a real sourfish practice, mixed with the smell of water cooking, made up of itself, like, kisses。
Recipe Recommendations
- big fish half a
- sauerkraut an
- Jiang few slices
- garlic half a
- bean paste a spoonful
- Laoganma chili sauce half a spoonful
- peanut butter a spoonful
- dried chili a small handful
- dry pepper a small handful
- pickled pepper several
- chicken powder a spoonful
- salt half a spoonful
- white pepper half a spoonful
- cornflour two spoonfuls
- raw egg white a
Steps for Sour sauce and fish
1
The fish start to cut the thin slices, the fish's large bones and the fish's acreage, soak the haemorrhagic water with fresh water, mix it with water and soak it until the fish's meat becomes white and transparent, drys the water, and the fish' meat is smoothed with its hands, smelts in, pickles in and pickles for more than 20 minutes. The sour vegetables are soaked for five minutes to clean and cut。
2
Hot oil, first frying the fragrance, then putting garlic petals and ginger chips in the air, then putting the sour sauce on the sauce, then pouring the sauce, pouring in the water, putting the platinum in, cutting the pepper in half, until the platinum is boiled to the age of eight and nine, picking up the material and putting it in a large plate, leaving the fish soup. Continue to boil fish soup, push the pickled fish into fish soup, mix them with chopsticks, and when the fish are boiled to the end of life (but it's not transparent at first), pour it into a large plate。
3
When the fish are cooked, the other little cream pan starts to fry with hot peppers and peppers, like soy sauce, can be added to it, can be spicy, can be added to it, can be blown out of the smell, can be poured directly on the cooked fish tablet while it's hotSour sauce and fish Make Tips
Frozen peppers and peppers must start with cold oil, the fire will explode slowly and can be soaked with water before blowing up. It's not too much water, or the fish soup will be less beautiful. The soybeans are salty, sour, and the pickles have chicken powder and salt, so the fish soup doesn't have to be too salty. They'll be able to get out of the pot when they're done. They'll be old, they'll be scattered, they'll taste soft and they'll look good。