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600 grams of bass
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330 grams of tomatoes
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Congbai 1 member
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Appropriate amount of pepper and red pepper
condiments
salt
6 grams
coriander
Proper amount
Cooking wine
20 grams
corn starch
5 grams
energy
Proper amount
oil
50 grams
lemon
Half grain
residual sauce
Proper amount
garlic
3 petals
Sweet fermented rice
90 grams
Home-cooked method of sour soup fish
1.
Ingredients: 600 grams of perch, 330 grams of tomato, a section of scallion, and a proper amount of pepper.
Ingredients: 6 grams of salt, half a lemon, 20 grams of cooking wine, appropriate amount of broth, appropriate amount of ginger, 3 cloves of garlic, 50 grams of oil, 90 grams of sweet rice wine, appropriate amount of coriander and 5 grams of raw flour.
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2.
600 grams of perch is eviscerated first, and then the whole perch is cut with a knife. Cut the knife from the back, leaving 1/4 in the abdomen, and cut a knife every 1 cm.
You can also let the fisherman handle it directly when you buy it.
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3.
Add 20g cooking wine and 1 shredded ginger, add 5g raw flour, cover with plastic wrap and marinate for 20min.
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4.
Don't be in a daze when pickling ~ you can handle the side dishes.
Dice tomatoes, cut onions into oblique slices, mince garlic, and cut pepper and red pepper into sections for later use.
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5.
In a large hot pot, pour a little oil. When the oil is hot, add the tomatoes and stir fry. Stir-fried juice
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6.
When the tomato becomes sticky, add onion, minced garlic, pepper and pepper and stir-fry for fragrance.
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7.
Pour in the stock and cook for two minutes.
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8.
Add 90 grams of sweet rice wine.
If you feel thick, you can add some water and adjust it according to your taste. The broth here is the base material of Little Sheep broth hotpot.
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9.
After the sour soup is boiled, filter out the waste and take the juice to discard the material.
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10.
Pour in half a lemon juice and add 6 grams of salt (according to your taste).
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1 1.
Add the perch and soak it on low heat 10 minute. /kloc-after 0/0 minutes, put some chopped parsley in the pot.