Hotpot Recipes
VicentaLakin
The way to cook this chickenfish, I found it myself, was not seen on the Internet for a while. Pickles, which are unique to Sichuan, have a number of pickles in their homes. They are made of pickles of various kinds. They are delicious. Every year through the season, we buy fresh ginger, chili or two strips, and put them in pickles in pickles, with old pickles and pickles, which absorb the smell of vegetable fermentation for many years, which is the legendary old altar. Ginger and chili fermented for more than half a year in the old arena, with a special scent and taste, is one of the most important spices of the canteen. I also dared to use curry cream, which my American colleague brought me from Thailand. The use of chili and ginger curry paste, which I have cooked well, has greatly improved the taste of soup, mixed with the smell of chicken, which brings a new sense of taste, while the taste of chicken is integrated into the soup and fully absorbed into the fish, making it more beautiful. After chicken fish, the rest of the soup can be cooked with vegetables, tofu, pig blood, mushrooms, etc
