Fat intestines, fish and Sichuan cuisine classic

Fat intestines, fish and Sichuan cuisine classic
The characteristics of this dish are that the fish should be tender, the fat intestines should be cooked, the color should be red and bright, and the peppercorn taste should be prominent. Just remember these points.

Step 1 of the classic method of Sichuan cuisine with fat intestines and fish 1.Douban Sauce, Pickled Sea Pepper, Pickled Ginger, Dried Sea Pepper, Star Anise, Shannagrass

Fat Intestine Fish and Sichuan Cuisine Classic Step 22.The color of the stir-frying ingredients is red-fried

Fat intestine fish and Sichuan cuisine classic steps 33.Put some water and salt on the fish bones and marinate them for 30 minutes.The purpose of the water is to absorb the water.Beef noodle and base are the same order, put the fat intestines and fish bones first and then fish them out.

Fat Intestine Fish and Sichuan Cuisine Classic Step 44.Put fish fillets at the end

Step 5 of the classic recipe for fat intestines and Sichuan dishes5.The fat intestines should be put into brine first

Step 6 of the classic method of Sichuan cuisine with fatty intestines6.Finally, I used fresh Sichuan pepperRed peppers

The fish should be tender and fat intestines should be cooked and soft, the color should be red and bright, and the taste of pepper should be outstanding.Ask me if you don't understand

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