Sour cuisine
By VicentaLakin
It used to be herbs for sourfish, and yesterday it was sold out, and it really tasted better than herbs. The cinnamon fish didn't smell so bad. It was like a name, like a cinnamon. I'm not exaggerating, but the fish soup is dry
Recipe Recommendations
- Osmanthus fish 800g
- cucumber 1 piece
- carrots 1 piece
- dried chili appropriate amount
- pepper appropriate amount
- laojiang appropriate amount
- garlic appropriate amount
- sauerkraut appropriate amount
- sweet potato powder appropriate amount
- pepper appropriate amount
- shallots appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Sour cuisine
1
Cut cucumbers and carrots (as shown above) are prepared as above. Special attention is paid to the fact that sour vegetables must be washed with water and dried。
2
Caucasian fish have been recovered from the market and have been cleaned several times, and the fish tablets and the fish bones have been made separately, all of which have been added to the wine, ginger, pepper powder, and fish pickles have been added to the potato powder. Smash and pick for 15 minutes。
3
The hot pot is followed by the pouring of cooking oil, and then the burning of dry peppers (1/2), peppers (1/2), ginger and garlic in the pot。
4
After the fragrance of the spices, the fish bones are put into the pan, and they continue to be even。
5
Once the fish bones are made white, they'll be fragranced。
6
When the sting is even, the proper amount of water is added (when cooking, a pot of fresh water is burned in advance) and after five minutes, the milky fish soup comes out and the fish bones are pulled out and placed in an early soup bowl。
7
The pot is then filled with cucumbers and carrots, and then cooked and put in a soup bowl full of fish bones。
8
Then they are evenly fed into the milked fish soup, so that they can be made white and filled in the previous soup bowl。
9
And pour the rest of the soup into a bowl full of fish fish bones, with the rest of the dried peppers and peppers, the garlic-eating ones, and then the garlic, and then the hot oil on the peppers。
10
It'll just take a few minutes。