Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Health recipe Taste: Salty and fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: One grass carp, half a small bowl wild mountains pe...
Sour hot sponge gourd fish of clear soup
- The style of cooking is classified: Sichuan Cuisine | Seafood | Health recipe
- Taste: Salty and fragrant
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: One grass carp, half a small bowl wild mountains peppers, half a small bowl rough peppers, one sponge gourd
- Condiment: Blue and green hot red pepper and one, right amount of of ginger slice, 4 garlics respectively
- Fish's method of sour hot sponge gourd of clear soup:
1,Grass carp slice lay fish meat of back, slice become thin thin sliced fish, add a little salt, raw smoke, starch and 1 egg clear yard even, the fishbone left, fish's head cut small one for use.
2,The sponge gourd peels and cuts the hobbing cutter lump, green hot red pepper to slice; Pepper mince, and rough pepper wrap up, get up with clean gauze wild mountain, pitch ditty bad smell make.
3,The oil is put in the pan, after putting the ginger slice, garlic clove and stir-frying before stewing slightly, lower fishbone, the very beginning of fish is fried for several times slightly, when the fish turn white, quench into a bowl of water, will hold flavouring the bag and sponge gourd to quench into of mountains peppers, Chinese prickly ash.
4,Soup boil, turn light fire, endure, until soup color milky white, make the salt, grow the flavor of transferring, accede to blue and green hot red pepper block, slip entering with the chopsticks under the sliced fish scatteredly, wait for the fish to whiten and add the pepper powder, close the fire at once.
5,Will flavour and wrap up and don't take out while holding on the bowl, it is ornamental to spread a little rough peppers
- Note:
