Sourfish
By VicentaLakin
Summer inflammation, when our appetites are too low for weather reasons, I'm here to eat. I lived near the sea, there was a lot of seafood in August and September, and I forgot there was a ban on fish when I was little! And when seafood was cheap, beautiful, diverse, and family sold seafood, my childhood table was almost full of seafood! Now there's less seafood and less people going out to sea, and it's the September seafood season
Recipe Recommendations
- Pomfret art. 6
- sauerkraut 200g
- rice noodle 180G
- millet spicy 2 pieces
- ginger 1 block
- garlic 6pcs
- green pepper 2 pieces
- sesame seeds 1 scoop
- fuel consumption 3 scoops
- corn starch 50g
- olive oil 80ml
- salt 1 spoon
- chicken essence 1 spoon
- slightly spicy
- cook
- an hour
- ordinary
Steps for Sourfish
1
The mackerel was killed cleanly, cut thin, used oil, starch, olive oil, and salted for 15 minutes。
2
Dry this piece of fish bone。
3
We're gonna blow up a little in the boiler。
4
Put it in the ginger garlic。
5
It tastes like a sour dish that's scrawled after cleaning。
6
Add the first fried fish bone and pour it in。
7
After boiling up bubbles。
8
Put it in the fish。
9
Three to six minutes on the top of the pan! It's a long time to cook based on the thickness of the fish, but don't burn too long, or it'll taste good
10
This is when the bottom drops into the boiled rice line。
11
Pick up the pot and pour the sourfish。
12
And then we'll make another hot pot of rice and hot pepper and pour it on the side of the tub. Sesame pelletsSourfish Make Tips
In the selection of gills, the fish are chosen to be thick. The eyes are bright, the fish's body is flexible, the fish smells fresh, the fish's scales are many, the fish's radiant, a little green dumb, the fish's gills are red, they have weight on their hands, so don't pick their stomachs, or there's too much cleaning in them, so the fish weighs too much, and it costs too much. I hope that my share will help you. Thank you for your love