Spicy sourfish
By VicentaLakin
Spicy sourfish, which is known for its unique flavour and unique cooking techniques, are found in the canyons. They are made mainly of fresh grass fish and made of sichuan pickles. This dish is common in Sichuan, but it is widely available. Vegetable meat, fragrances of sour and spicy; fish chips yellow and smooth. The sourfish, which was popular in the early 1990s, had its place in large and small restaurants, and Chongqing cooks pushed it to the country's great north and south, where spicy sourfish was one of the pioneers。
Recipe Recommendations
- grass carp art. 1
- Sichuan kimchi
- ginger slices 10g
- green onions in 1
- dried chili of 10
- dry pepper 5g
- garlic 6pcs
- Pi County Douban 3 spoons
- rock sugar 6pcs
- salad oil 1 scoop
- lard 1 scoop
- coriander appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- lack of powder 3 spoons
Steps for Spicy sourfish
1
Fish head and bone with 3 spoons of salt, two spoons of wine mixed for 20 minutes。
2
Fish tablets with 2 spoons of wine, 1 spoon of salt, 1 chicken sperm, pepper powder, 3 spoons of salted salt for 15 minutes。
3
The sour vegetables use cold water for more than four hours, they are cut in part and squeezed into water。
4
A spoonful of pig oil is added to the pot, with a temperature of 60% for dry pepper peppers。
5
Pour it with sour sauce and ginger paste (3 minutes)。
6
Hot pots with salad oil, 80% with soybean petals, ice sugar and garlic。
7
I'll put in the sauerkraut with 1.5 litres of water for 20 minutes。
8
Let's start with fish heads and fish bones for eight minutes and fish chips for two minutes。
9
Get the fish out of the pot, spill the chili noodles and take a spoonful of hot oil。
10
We'll be ready for the table。