Zongchuan cooks fish
By VicentaLakin
"...your bean bean petals must be soaked that they will be yellow, or the bean bean bean bean bean bean beaks will be bitter and tasteless." There's an aunt in Sichuan. She's really close. My aunt is from Sichuan and usually speaks Mandarin, but when she asks her how to cook it, she comes out with the real sound of the village without any modifications. My aunt's words remind the dreamer. When I first learned how to cook, I also heard that the soybeans are the spirit of the river's food. But it's not as good as the soybean petals, but it's not as good as the bean bean petals that are made out of other brands. I used them wrongly, coughing, blushing on the face of the red fish in the hotel, red hot peppers, a big, bright pellets of oil in the bottom, and some fish sprouts made out of the flowering arts. But at home, it's good and healthy. A barrel of oil, like a hotel, is probably done in a few days. Auntie's cooking fish is healthy and delicious. The bottom is to replace the bean sprouts with mushrooms of all kinds, and quotes from my aunt: "The bean sprouts are cheap, they don't shrink, they're big, they're pretty, they're expensive." Plus mushrooms are expensive and healthy. Then water the greasy white fish bone soup, and soak the white and yellow fish chips, and get the red and white bean bean bean sauce. Wow, a pot of delicious food, you'll find it real。
Recipe Recommendations
- Angjiangfish 1 kg
- mushrooms appropriate amount
- mushroom appropriate amount
- tofu appropriate amount
- onion appropriate amount
- starch appropriate amount
- red pepper appropriate amount
- coriander appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- Pi County bean paste appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- super spicy
- quick-boiled
- three-quarters of an hour
- senior
Steps for Zongchuan cooks fish
1
The big stinger is made of fish, so don't throw the bone away and put it aside. Put a proper amount of salt and starch in the fish tablets and grab it by hand。
2
Put the good fish chips on the side。
3
The pot is oiled, heated, then added a little onions of garlic paste, and when the fragrance is blown, the fish bones are made yellow。
4
When the fish bones are cooked and turned into a fire, the hot water will immediately become milky soup. Turn the little fire stew for 20 minutes。
5
Then we'll pick up the fish bones, put them in the cut tofu, add the right amount of salt, and make a little stew. (Fish bones in another plate with a small amount of fish on it. Eat it. It's not a waste
6
Use another pot, blow up mushrooms and mushrooms and add appropriate salt。
7
Fried mushrooms in the bottom of the bowl。
8
They boil the fish soup, and when the water boils, they come down and they pick it up in a minute. Pour fish chips and fish soup into the mushroom bowl。
9
There's a little more oil in the mushrooms' pot, a little fragrance, a little soy sauce, and then a little garlic and a little red pepper, and it's pouring right into the fish bowl。
10
Finally, the fragrance will be served with a hot pot of hot fish。Zongchuan cooks fish Make Tips
1. I use Angzi fish. The meat of Angzi fish is relatively tender. If you don't have it, you can use grass carp, silver carp or herring instead. If you can buy angjian fish, you must try it. It's too tender.
2. When slicing the fish slices, the thickness should be uniform, so that it is not easy to rot and easy to cook.
3. If Pi County bean paste does not have it, you can use other bean paste instead, but this way will not produce an authentic taste.
4. I didn't add MSG. It was delicious but unhealthy; actually, the fish slices needed to be marinated with cooking wine, but I saved it because I didn't like the taste; I also needed pepper when frying the bean paste, but I hate eating it. If you get the pepper grains, you will save it.
2. When slicing the fish slices, the thickness should be uniform, so that it is not easy to rot and easy to cook.
3. If Pi County bean paste does not have it, you can use other bean paste instead, but this way will not produce an authentic taste.
4. I didn't add MSG. It was delicious but unhealthy; actually, the fish slices needed to be marinated with cooking wine, but I saved it because I didn't like the taste; I also needed pepper when frying the bean paste, but I hate eating it. If you get the pepper grains, you will save it.