Spicy cold fish
By VicentaLakin
The spicy, spicy, spicy, fragrance is a traditional dish that originated in Kawazu, and is known to have been created by the Sudong slope, and has grown in influence after the development of the sudong slope; the spicy, spicy, fresh, fragrance, long tastes are very special, combining the characteristics of the spicy, spicy, fragrance, spicy, spicy, spicy, fragrance, scree。
Recipe Recommendations
- flower carp
- boiled water 2500g
- vegetable oil 350g
- bean sprouts 150g
- cooking wine 25g
- dried chili 25g
- Dried green Zanthoxylum bungeanum 20g
- green onion 10g
- cooked sesame 5g
Steps for Spicy cold fish
1
the florist goes to the top of the table, chops its head open, chops its bones, large pieces of fish meat; pickles fish head bones: 15 g of wine, 5 g of salt; fish chips: 15 g of salt, scratching back and forth the fish tablets make it slurry, with a large amount of fresh water to wash clean up and control the dry water; 10 g of wine and 10 g of pickled fish powder are equally available。2
(a) Hot pots with 100 grams of cold oil to 50 cm oil temperature, with the smell of fresh water coming down to the end of the mountain3
(a) boiled oils, culinary chips, spices, again boiled fish head, fish belly for 2 minutes, fish bone, fish meat for 1 minute, fish tablets for 1 minute and fish tablets for 1 minute4
Hot peppers and peppers pouring onions and sesame into the pots。