Sourfish
By VicentaLakin
My husband and I like to eat canadettes, but people always say that they use ditch oil and that they have too much oil. So make yourself a healthy, rare sourfish. Tastes good
Recipe Recommendations
- carp a
- Pi County bean paste appropriate amount
- sauerkraut appropriate amount
- pepper appropriate amount
- chili appropriate amount
- onion appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- sugar appropriate amount
Steps for Sourfish
1
The fish buys back the rear of the tablet, with wine, pepper powder, a little salt, sugar, and 20 minutes of pickle。
2
Onions, ginger, garlic, peppers (which, according to their tastes, are not released) are shredded. The sour cutter's spare. The peppers are measured according to their taste
3
Cream oil, added to the soybean bean sauce, began to heat it with a little fire and was used to make red oil from the soybean bean petals。
4
When the soybean petals are out of red oil, put in a proper amount of pepper, and then pour in the garlic
5
And then it's sour。
6
Sour sauce will be added to the water, the fish head and the fish bones will be boiled after the water has opened
7
Get the fish head out and put it in a bigger container. Once the water is running again, the fish will be added to the water
8
Pour fish on the sour sauce that just came out. Leave some soup on the bottom, put the fragrance on it and pour it on the fish