Sourfish
By VicentaLakin
For the first time, there was a mess in the kitchen. I'm using flowers today, a little bit more pricks, next time. The steps may not be particularly detailed. I don't know. Well, let's just watch it. The kitchen's a mess
Recipe Recommendations
- flower buds two pounds
- sauerkraut half a
- ginger 4 tablets
- garlic head 4-merous
- dried chili a
- Xiaohong pickled pepper
- pepper 1 tablespoon
- green onions two-stage
- salt 1 tablespoon
- white pepper 1 tablespoon
- egg white one
- raw starch 3 tablespoons
Steps for Sourfish
1
Forget the steps. I'm just going to write it. I'm hoping to read it. And then cut the fish into two large pieces of bone along the back of the spine, which is, like this, a big piece of cut. The big fish stings on your stomach, and the rest is fish。
2
And then there's a fish, there's a lot of thorns, and next time it's better to use black fish. Wash the pieces, start a piece of fish, tilt the knife about 45 degrees. From the bottom of the fish, a good piece of fish, with a spoon of salt on it, a few shampoos, the fish will be clean and transparent。
3
The fish tablets are then put in pepper powder, egg purries, and dry starch, and they're evened with their hands, so that every piece of fish can evenly bind the ingredients and then pick them up for 20 minutes. I put in a little bit of a lot of egg cream, and then I burned some bubbles, so I think I'll just put half of it。
4
The 20-minute time slot for pickled fish tablets allows for the other ingredients to be prepared, with the ginger, garlic, onion slices, sour dishes to clean up and swirl. The peppers are cut in circles, and the fish bones are ready。
5
Clean the pot, oil it. When the temperature starts to rise, the onions are screeched, and the fish head bones are put in the screech before the sour sauce. A minute or so, enough water, enough fire, enough fire, 20 minutes
6
When the fish soup is white, put a spoon of salt, because each family eats a different salt, and it has to be measured by its taste。
7
The rest of the soup, the fire. Put them in pickled fish, watch them close to ripe, turn off the fire. First, get the fish into the bottom bowl, then the roasted soup. There are fragrances and sesame on the house, and my sesame and fragrance are gone and replaced with onions. It's not far from success
8
The last step is to squeeze chili oil, wash the pot clean, burn the water in the pot, otherwise the oil will be splattered, put in oil, peppers, red peppers, peppers, garlic petals (because I'm from Hunan, I eat hot, I have a little too much chili, huh). After burning the smoke, it's on the fried fish soup
9
When the sourfish of Tang's sugar is finished