Sourfish
By VicentaLakin
The sourfish, which is the Sichuan family, is known for its unique taste and unique cooking techniques. They are made mainly of fresh grass fish and made of sichuan pickles. This dish is common in Sichuan, but it is widely available. Vegetable meat, fragrances of sour and spicy; fish chips yellow and smooth. The sourfish, which was popular in the early 1990s, has its place in large and small restaurants, and is pushed by Chongqing's cooks to the country's great north and south。
Recipe Recommendations
- grass carp art. 1
- sauerkraut appropriate amount
- shallots 3 pieces
- Jiang 3 tablets
- garlic 5-merous
- dried chili of 3
- red pepper of 3
- pickled pepper appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- egg white a little
- slightly spicy
- cook
- three-quarters of an hour
- simple
Steps for Sourfish
1
Prepare the ingredients
2
Grassfish wash
3
He cuts open his head with a knife, pulls out a black wire, removes the smell of fish
4
Clean up the black membrane in the belly of the fish
5
Slash the tail of the grassfish, hold the fish in your left hand, hold the knife in your right hand and push it forward to the lower head
6
When both sides open, cut off the head and take out the rows
7
Fish head, fish tail, fish bone salt, wine, pepper pickle
8
From the middle of the body of the fish to the big thorn in the belly of the fish, a little bit of the radon with a kitchen knife, so that the gill is picked out of the body. Come down
9
The slashing knife followed the tail of the fish was about 30° horn, and when it touched the skin, it was cut straight, so that every piece of fish had a small skin。
10
The effect of cutting, cutting, cleaning it with salt water several times, making it hard, hard to get away
11
Once the fish is washed, they'll be purified with eggs, wine, salt, starch
12
Hot peppers, peppers, horns
13
Cracked onions, garlic with peppers and wild peppers
14
It smells like sour sauce
15
Down into the fish skull
16
Down into the fish skull
17
Join the water, burn the fire, put the wild peppers and the right amount of pepper, and leave the foam behind
18
The fish bones, fish heads, fish tails, and sour vegetables are sprung out of the tub with a leak
19
Turn the fire, and shake the pickled fish into the soup, so be careful not to stir, shake the pot, so that the fish doesn't break。
20
When the fish is white and the soup boils a little bit, you'll be careful to dump the soup with the fish. Move
21
The other pot will be filled with the right amount of oil and heat, and the right amount of peppers will be blown out of the fragrance before the right amount of oil can be poured on the surface of the sourfish, with onions and peppers