Spicy, boneless fish
By VicentaLakin
Recipe Recommendations
- Basha Fish Fillet a pound
- Caoyutou a
- sauerkraut appropriate amount
- Flammulina velutipes appropriate amount
- cornflour appropriate amount
- pepper appropriate amount
- Yellow millet pepper appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- dried chili appropriate amount
- onion appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for Spicy, boneless fish
1
Basal willow unfrozen and sliced。
2
Add a proper amount of salt oil and mix it for half an hour。
3
In order to make the soup thicker, we have bought an extra grassfish, and we'll just have to make some soup with the head。
4
After the fish heads were washed, the hot oil boiled to a little bit of yellow on both sides, adding a proper amount of water, ginger, and the wine boiled for 10 minutes。
5
If you make white milk, you can turn off the fire。
6
The sours are washed early, laced, hot oil in the pot, a few dry peppers boiled, and the sours boiled, and a proper amount of water boiled and boiled for 10 minutes。
7
Another boiler boiled the platinum needles and dried them up and placed them in the plate of the finished product。
8
When the sour is cooked, it's on a golden needle mushroom。
9
The rest of the soup will continue to boil, and the fish head will mix, and the fish will be boiled for two or three minutes, with a proper amount of rice vinegar and salt。
10
Turn off the fire and pour soup and fish chips into the sour plate。
11
Put the peppers, the peppers, the garlic on the fish, just pour hot oil。
12
Finally put onion flowers, spices。