Sour spicy soup
By VicentaLakin
When the sour bottom collides with fresh food, the food is immersed in the sour bottom, and the sour cuisine of the sour plume boils out to its full taste. Smells like a nose, fragrance, spicy balance. It's light, but it's sour, it's hot and warm. The fish tastes soft, the smell of the odour of the spicy pot continues to resonate between lips, sour and spicy, but it's hot and it's hot and it's hot and it's hot
Recipe Recommendations
- black fish 1000g
- Qinghong Erjingtiaoquan 100g
- boiled water 1500g
- Huowa sour and spicy golden soup base 250g
- Huowa pickled fish powder 5g
- pepper noodles 3g
- cooking wine 20g
- hot and sour
- cook
- half an hour
- senior
Steps for Sour spicy soup
1
fish are scavenged, their heads are cut open, their bones are poached, fish meat is smouldered; fish head bones are salted with 10 g of wine, salt with 5 g of salt are prepared; fish tablets are made with salt 15g, fish chips are taken back and out of their slurry, with a large amount of water washed clean, and dry water is controlled; and wines 5g and pickled fish 5g are prepared equally。2
Boiled with white water, sour platinum soup and pepper noodles3
(b) Two minutes of cooking of fish head and bone4
Down into the fish tablets, cyanide chili rings, make the fish tablets in shape (30-40 seconds) and fall into the fire pot。