Sourfish
By VicentaLakin
The sourfish is in fact a very simple common dish, and the cooking that is needed is just a piece of fish. Now that the market is easy, and fish sellers, including supermarket service providers, can do it. The sour and sour acupuncture is more suitable for summer than spicy fish。
Recipe Recommendations
- Fresh grass carp art. 1
- Fish and pickled cabbage half a piece of
- Zanthoxylum sativum 5 or 6
- millet pepper several
- green pepper several
- salt 1 teaspoon
- sugar 1 teaspoon
- cooking wine appropriate amount
- pepper 1 teaspoon
- dry starch 1 tablespoon
- egg white one
- onion appropriate amount
- salad oil 3 tablespoons
- Jiang appropriate amount
- hot and sour
- cook
- half an hour
- ordinary
Steps for Sourfish
1
The grassfish is clean, two large fish chips beneath it
2
Scratch the fish in the abdomen
3
Double-flying stripes of fish meat; if you can't read the stripes, the tail of the fish holds a knife in the left and right hand, the blade slashes in the direction of the tail of the fish, the first blade to the skin of the fish is not cut, the second blade is cut for the double fly; the left-handed is the opposite. If there is a retweeted piece of fish, the fish will break; the blade will be tilted to determine the size of the fish; double flight will make the fish larger and reduce nutrient loss; the fish will not be too thin and too thin to break. I'm not sure
4
Cutted fish chips are washed again with fresh water and dried to water; (scave fish are effectively poached and the products are whiter; before scavenging, the water must be dried and used to disinfect towels or kitchen paper)
5
The fish tablets are plattered with salt, sugar, wine, pepper powder and an egg polish. (The eggboards can also make the fish shine and smooth; do not mix them with chopsticks, otherwise the fish will break)
6
Finally, you add dry starch, and you grab it
7
Grab it and put it on the side; if possible, make it as long as possible. I'm not sure
8
The rest of the fish head and the bones are cut into pieces and washed with water; in particular, the head is to be cut so that it can be cooked. I'm not sure
9
Fish yogurt and peppers (normally a 3-pound herbfish, with half a fish yogurt; 5 or 6 peppers can add a little spicy; sogs and peppers can be bought at a general supermarket tasting or pickles counter, with a better colored and yellow yogurt, and too much too much sour sauce tends to go for longer)
10
Scratch the sour and cut it in half. There's also a recipe that says it's good for the sour, and the celery has been tried. It's a sure thing, but the sour tastes less. I'm not sure
11
And onions cut big pieces
12
(b) Peppers and peppers are slashed in slices
13
A frying pan, a large spoon of salad oil, a hot pot of hot oil, an inch of fish bones and head, and a full fire; and don't be afraid to break it, you can break it on purpose, and this part is not, and we just have to cook their nutrients. I'm not sure
14
When the head of the fish is changed, a third of the yoghurt, pepper and ginger are added, and the smell of the fragrance continues
15
Add water to it
16
Smash it
17
The fire continued for about five or six minutes, and the soup was getting thicker, at which point all the solids in the soup were extracted: fish bones, fish heads, ginger onions, sour vegetables, peppers, only soup juice
18
The remaining two-thirds of the sour vegetables will continue to be boiled in the fire and the smell of sour vegetables will be sour
19
At this point, the right amount of salt and wine may be added, and the right amount of sauce may be added
20
(a) Pick up acid vegetables and lay them at the bottom of containers
21
(b) Offside fish: keep the fire and the soup boiling; lay down, piece by piece, fast and evenly in the pot; take a picture of yourself, do not get caught in the process; do not mess with the fish tablet, and can mix it along the side of the pot or push it down (like cooking dumpling)
22
The soup will boil slowly in the pot, and the fish will change colour, and the fire will be closed
23
And pouring soup juice and fish chips on the pickles in the containers, with peppers and onion flowers
24
A small pot, burning about two spoons of salad oil, burning it to a tiny smoke, while it's hot on the fish tablets; if you want spicy, "sick" on the chili tablets; if you don't want to water the spoon. Why not? Eat it yourself anyway