Sour soup fish heads
By VicentaLakin
Recipe Recommendations
- fish skull 700g
- white jade mushroom 150g
- garlic sprouts 2 pieces
- sweet potato vermicelli appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- pickled cabbage sauce appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- sugar appropriate amount
- chicken essence a little
- sour and salty
- cook
- three-quarters of an hour
- ordinary
Steps for Sour soup fish heads
1
Fish skulls (polyfish) are salted for half an hour。
2
There are platinum mushrooms, garlic seed, ginger, garlic chips。
3
Handle the gravy, cut the platinum mushrooms in two pieces, and the garlic splatters。
4
Nice red fries。
5
There's still a few sour vegetables left from the last sour soup。
6
Get hot oil, fish skulls in the pot。
7
Fried to two sides of gold and shoveled out the back up。
8
It's hot in the pot again. Put it in garlic。
9
We're going to get some sour food。
10
Put it in the white mushrooms。
11
Add a proper amount of water。
12
Burn。
13
Put the powder in。
14
Add salt, vinegar, sauce, sugar。
15
Cooked powder bars and gravy。
16
Load back up。
17
The rest of the soup in the pot goes away again and goes into the fish skull。
18
The soup is so thick。
19
Finally, add garlic seed and chicken。
20
The finished product. It's a big bowl. It's both food and food。