Homemade sourfish
By VicentaLakin
Recipe Recommendations
- carp art. 1
- sauerkraut 250 grams
- pickled ginger 25 grams
- Soak garlic 25 grams
- millet spicy of 4
- Zanthoxylum japonica of 2
- dried chili of 2
- salt 4 grams
- chicken essence 2 grams
- cornflour 10 grams
- pepper 2 grams
- peanut oil 2 tablespoons
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Homemade sourfish
1
Carp, clean and clean, which can be used here for mackerel, catfish or blackfish。
2
Cut fish heads and bones into small pieces。
3
The slashed knife removes the part of the abdomen of the fish and the rest of the fish is slashed into slices。
4
Fishhead bones plus wine, peppers for five minutes。
5
The fish tablets were salined and glued, then wine, chicken, pepper, and then a small amount of platinum, and finally a spoon of peanut oil, which was made for five minutes。
6
Sour vegetables are cleaned, dried, sliced。
7
Slicing, fingering pepper slices, millet slices。
8
Dry pepper chops, onions cut into onions。
9
Pits with bottom oil, ginger, garlic, chili peppers, rice spicy spicy。
10
Join the yoghurt and make a spare。
11
With bottom oil, the head of the fish and the small fire of the fish bone are made yellow。
12
Fill the pot with enough water for three to five minutes until the soup becomes thicker and white。
13
Add sour vegetables to continue cooking for one minute, and bring in the right amount of salt and chicken。
14
And fill the pot with food。
15
The pickled fish tablets are placed in the pan and the microboiled bubble is about 20 seconds away。
16
Put fish chips in the big bowl。
17
Put in a proper amount of dry pepper and get two spoons of hot oil。
18
The finished chart。
19
The finished chart。Homemade sourfish Make Tips
ONE, THE SIZE OF THE CUT FISH IS JUST AS GOOD, WITH ABOUT 0.2-0.3CM THICKNESS, AND BOTH TOO THIN AND TOO THICK AFFECT THE TASTE. 2. FISH PICKLED FORMULATIONS CANNOT BE ADDED ONCE, AND IN THE ORDER OF STEP 5 THEY ARE SMOOTHED AND MORE EFFECTIVE. 3 FISH CHIPS ARE EASILY RIPE, AND IT IS NOT APPROPRIATE TO IMMERSE IN THE POT FOR TOO LONG, OTHERWISE THEY AFFECT THE SOFT TASTE. 4. THE SOURFISH MUST BE MADE OF GINGER, GARLIC AND MILLET, WITHOUT WHICH THE TASTE OF THE PRODUCT MAY BE AFFECTED。