Boiled fish
By VicentaLakin
The fish boiled from the north of Chongqing. Choosing fresh live fish, together with chilly peppers and ablution for blood, makes the meat that's cooked in no way tougher, softer and less greasy. It both removes the smell of fish and keeps them fresh。
Recipe Recommendations
- grass carp art. 1
- lettuce 1 piece
- black bean sprouts 100 grams
- Pleurotus 100 grams
- Boiled fish seasoning appropriate amount
- ginger appropriate amount
- onion appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- salt appropriate amount
Steps for Boiled fish
1
We've got ciphers, casseroles, black bean sprouts, mushrooms, all washed up for backup。
2
Buying the grassfish, the market owner has taken care of it, and I came back to make the fish slices the right size。
3
Put onions of ginger。
4
Two spoons of wine。
5
Pour a spoonful of salt and put a proper amount of starch in order to flatten the fish。
6
Black bean sprouts。
7
Water。
8
All the dishes are boiled and boiled。
9
Pour oil in the pan, put ginger, garlic, dry peppers, boiled sauce。
10
Put in a proper amount of water to burn。
11
Put in the pickled fish。
12
Burn it and pour it into a plate with vegetables。
13
Creamed sesame and pepper powders are spilled in the disc。
14
Pour in the burning oil, spark the scent。
15
The finished chart。