Chongqing fragrance

Fish fragrances are popular with their unique taste of salty, spicy spices, and their taste level is strong. This dish is made from the use of spices such as chili, ginger, garlic, onions, ginger and vinegar, which make the dish taste good. The smell of fish comes from: although the name of the dish contains “fish fragrance”, it is not actually famous for using fish meat. This unique way of flavouring is derived from the sauce and methods used by the Sichuan folk for cooking fish, and is therefore known as “fish fragrance”. This way of dressing is to imitate the sauce and methods used by Sichuan folk fish, rather than directly using fish meat. And now that many friends are making this dish, using soy sauce to make fish fragrance is the wrong way to do it, not to say that it cannot be cooked with soy bean gravy, but rather that it does not have the effect of fish fragrance, but rather that it is sugar curry or home fragrance。

Recipe Recommendations

pork tenderloin three or two
pickled chili three
pickled radish a
pickled ginger a
ginger appropriate amount
garlic appropriate amount
green onions appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
white sugar appropriate amount
vinegar appropriate amount
pepper appropriate amount
pepper noodles appropriate amount
egg white appropriate amount
sesame oil appropriate amount
water bean flour appropriate amount

slightly spicy
fried
three-quarters of an hour
divine level

Steps for Chongqing fragrance

The pickles, ginger and radish, which are compulsory for Sichuan families, can also be bought at the market。

Get ready for peppers, ginger and carrots。

Pepper goes to the seed so as not to affect the effect of making pepper sauce。

It's the focus of fried fish fragrance, the effect of fish fragrance and the effect of red oil。

Onions cut the fish eye。

Garlic, ginger cheetah, radish, small squares。

Pork picks the spinal corset。

Scratch, sugar, soy sauce, vinegar, soybeans。

Meat and eggs, pepper powder, wine, soy sauce, evenly mixed, and well-oiled oil to seal the water reserves。

It's 50% meat, and it's made of peppers, ginger, garlic, carrots。

It's done by putting onions on the scent, pouring into the bowls, pouring on the pasta and dripping on the perfume。

The fragrance of fish fragrances and sour spicy and salty。

Fish fragrances do not have red oil, but they show red oil, which is based on cooking methods, making red oil with pepper, which is a pot of cuisine, keeping the cooking schedule in order to keep it fresh in one minute。

So many friends, in order to get the red oil effect of fish fragrances, replaced the pepper with red bean petals, but without the fish fragrance, left the usual taste. In Sichuan fish fragrances are divided into large and Zhongqing editions, with green silk and mussels and onions. The Chongqing edition is free of vegetables, fresh meat is added to the onions, and the rest, like today, is the Chongqing version of fish fragrance。

The dish is more demanding and difficult for cooking skills, and masters are said to be afraid to say that 10 fish fragrances of the same taste have been made in succession。