Chongqing sourfish
By VicentaLakin
The sourfish, which originates in Chongqing, is fed by pickles and fresh fish, which, after fermenting over many days, are sour and therefore called sour vegetables, which are referred to as sourfish. Sichuan people like to make pickles, store them, pick them up widely, whatever they want. Vegetables are also an important part of household pickles, which are marketed in the summer, washed up, dryed up, salted with a proper amount of salt and salt, placed in the pickles and sealed with fresh water, isolated from the air and preserved for years. New foods are on the market next year and can continue to be pickled, so repeatedly. Pickles are widely used to make soup pots with chickens, ducks, fish, meat, hot pots, sour mouths and appetizers. The fresh fish used to make the sourfish, above the herbfish, are fleshy and soft. I myself like to buy more than three or four pounds of grassfish, with more meat and more fish。
Recipe Recommendations
- grass carp a
- sauerkraut a pack
- pickled pepper of 5
- green onions 1 piece
- ginger appropriate amount
- garlic half a head
- chives appropriate amount
- dried chili of 5
- egg white one
- starch appropriate amount
- bone soup appropriate amount
- salt appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- red oil bean a little
- slightly spicy
- cook
- three-quarters of an hour
- ordinary
Steps for Chongqing sourfish
1
Fresh grassfish, kill and clean; wash the inner membrane
2
And cut the fin with scissors。
3
Cut across the neck and cut to the bone。
4
They then followed the back of the ridge, attached the bones of the fish and cut deep with a knife。
5
Go back to the neck of the fish and strip the fish with a blade。
6
The blades and the fish were then at an angle of 15-20 degrees, tied to the fish bones and sliced off the fish。
7
Turn over, repeat the same move, take two clean fish。
8
Remove the fish head, open it from the middle, remove the teeth, wash it。
9
Cut fish bones to about two centimeters
10
Fish slashed through the tail. If the fish is not thick enough, it's not big enough to cut into a butterfly with knives。
11
A good piece of fish。
12
Put a good piece of fish in the big bowl。
13
Add a little salt, pepper powder, egg purifier, chicken sperm, water starch squirt。
14
Sichuan sour dish washes up. Onions cut, onions cut, garlic cut to pieces. Dry pepper cut。
15
Hot in the pot, come on, put ginger pepper in the pot。
16
Add yogurt and peppers, fragrances, and sour sauces to the dry water and oil。
17
The next small spoon of red soybean petals continues to be fried for a moment, adding a full amount of bone soup or fresh water, making the sour sauce smell soft。
18
The head and bones of the fish are fed down into a few onions, the fire is burned, the foam is thrown away, the fire is turned into a small fire and boiled for about 10 minutes, and the salt and chickens are fed to the proper amount, depending on the salt of the soup。
19
And then you pour it into the proper pan, and you put it on the fire. (The purpose of changing the pot is to cook the fish chips directly in the pot and then to come to the table together with the casserole to protect them from breaking to the maximum extent possible
20
Turning the fire into a small fire, lifting a piece of fish by hand, flattening a piece of fish in the pot, then burning the fish soup again in the middle of the fire, and pouring it down into the soup with a light pan shovel, so that it can be cooked faster. The fish tablets are white and the pans are set aside from the gas stove. Onions, garlic, dry peppers, and fish chips。
21
Clean iron pots, heat them and pour them into the right amount of peanut oil, burn them up to ten percent of the heat, then pour them on dry peppers and garlic。