Spicy old sour fish

Recipe Recommendations

• River carp a
• Lao tan Chinese sauerkraut 100g
• sour ginger 25g
• sour red pepper 50g
• laojiang 25g
• garlic one
• shallot of 5
• rapeseed oil 100g
• lard 25g
• pepper 5g
• Juexifen 15g
• Pi County Douban 5g
• red pepper oil 2 tablespoons
• white sugar 2g
• vinegar 2g
• laobaigan 5g
• salt 3-5g
• MSG 2g
• qingshui a big bowl

• hot and sour
• cook
• ten minutes
• ordinary

Steps for Spicy old sour fish

1

Preparation of food-formulation components。

2

Preparation of food items - main component. Cut the fish and add a proper amount of salt to the old dry (or wine) salt for 5-10 minutes。

3

Slice the sour, pickle the ginger, screech the ginger, cut the pepper into a little bit, and the garlic will do it directly。

4

Hot pots pour seed oil, with a proper amount of pork oil, oil with an eight-point cut, with ginger, garlic pepper, onion onions and a scent, and then with ginger, pepper, pickles, and go on with the frying, and then with all the fragrances。

5

When all the fragrances come out, a small and a half spoonful of sugar (or red sugar can do it), the size of the spoon is illustrated。

6

Add a little vinegar. Don't be jealous! It'll get weird

7

Add two spoons of pepper oil so that the soup will be more beautiful

8

A small amount of soybean petals have been added。

9

Let's get all the big stuff out of there, make sure all the big stuff smells out, and add a proper amount of fresh water, so we can drown our fish

10

Cover the pan and make soup. In the course of souping, pickled fish pieces are washed with water two or three times, the water is dried up, and a small amount of salt and pea powder is added, so that each piece of fish can be evenly covered with thin pea powder. When the soup opens, the fish will be gently put in the pot with your hands。

11

Cover the lid, fire, three to five minutes, turn off the fire, add a proper amount of onion and then suffocate for one to three minutes

12

Show me another one

Recipe Categories

• hot dishes