The sauerkraut
By VicentaLakin
The sourfish draws the essence of the traditional sourfish, which is fragrance and thick. The soup gradually releases the taste of beauty in the stew, with the fragrance of sour acid reaching the tip of the nose. The sour, the soft, the soft mouth, the golden, the butter, and the red chili rings and the green aroma, each with a strong sour spicy vigil, the layer of acid and fresh entrances unforgettable。
Recipe Recommendations
- grass carp 1.5KG
- garlic 10g
- ginger 10g
- red pepper 10g
- coriander 5g
- green onion 5g
- hot and sour
- cook
- half an hour
- ordinary
Steps for The sauerkraut
1
pickled fish: about 1.5 kg of live fish will be taken to the intestines, sliced, and 15 g pickled pickles of sourfish from the golden palace for three to five minutes。
2
(a) Fire from the pot, pouring into a proper quantity of edible oil, and pouring fish chips into the pot until they are slightly cooked and recovered
3
(b) scorched sour: the boiler is boiled from 200 to 250 g, the sour and sour vegetables from the golden palace are scorched, the pot is boiled with water or fresh soup about 0.8-1kg, and the sour and sour fish from the golden palace is boiled。
4
Cook fish with soup: one minute with fish head, then 0.5 minutes with fish chops, then one to two minutes with fish chops。
5
The last step, for the sake of fragrance, you can add a bit of oil to the oil. You can put in the bowl the stench of licorice, onions, etc., that you will need, and then you can warm the oil and make the fish smell。
6
The finished product, the soup is anorexic, the sour vegetables are precipitous, the fish are filled with sour bone soup, and a bite falls straight into the throat。The sauerkraut Make Tips
When the fish is burned, a little bit of the meat frys the fish, and it's more delicious。