Riverfish
By VicentaLakin
Sichuan people eat heavy fish, a carp is about 3 pounds heavy, and there's a shell, and today they've made a fish that tastes so hot and spicy that it tastes better than a fish that they feed。
Recipe Recommendations
- carp
- warped shell
- millet spicy of 5
- Erjingtiao 3 pieces
- celery the 2
- shallots 80g
- green onions 300g
- laojiang 150g
- pickled ginger 80g
- pickled chili 80g
- garlic 200g
- Pi County Douban a tablespoon
- cooked vegetable oil 150g
- cooking wine a tablespoon
- pepper
- lard
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- old vinegar appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- water starch appropriate amount
- fish-flavored
- cook
- an hour
- senior
Steps for Riverfish
1
Two fish have been packed, the carp has twitched its back, slashed its blades with an appropriate amount of salt and wine for half an hour; onions have been cut in part, the ginger part has been cut in part, the garlic part has been cut in part, the ginger pepper has been cut in pieces, and a spoon of cranberry bean petals, the onions have been cut, the white part has been put together with the ingredients, and the green part has been set alone; and two slices of rice pepper have been cut separately。
2
A large pot of water, a large spoon of wine, a proper amount of salt, onions of ginger chips, and then a fish, which the fire boiled for eight minutes and two minutes, and the shells were put in after the big fish had cooked for five minutes。
3
When the water starts, the fish boils, and the celery is boiled, the cuisine is boiled to 50% of the cuisine and ginger and garlic bowls are boiled, fried to red for two or three minutes, a proper amount of fresh soup or boiling water is added to a large amount of pig oil, a proper amount of raw, sugar, a little salt, a little bit of cooking, pouring in the celery peppers of the culinary bowl, taste a taste of the salt, boiling for a little two minutes, and siping the fish into the plate with a leaking aid。
4
The fish are ready for the bowls, the starch with a fine amount of chicken, the fire with a good amount of old vinegar, and the fire, the onions, the good food
5
It's nice and fragranceRiverfish Make Tips
One, big fish, three minutes of cooking, five minutes of cooking, not more than one pound of cooking, two minutes of cooking, this is for the vast majority of river fish, 3 more for grassfish and white fish, today's fish, and it's a lot more expensive, and if you buy a smaller fish, you can reduce your cooking