1. Prepare the sour soup base
2. Prepare fragrance oil
3. Prepare seasoning powder
4.
Ingredients: Qingjiang fish about 2 catties and a half
Accessories: 200g of diced tomato, 30g of minced ginger, 30g of minced garlic, 30g of minced green onion, 30g of minced celery, 300g of water, 100g of beer, 150g of shredded onion, 50g of soaked bell pepper, appropriate amount of wood ginger oil
Seasoning: 180g of sour soup sauce, 5g of white sugar, 15g of chicken essence, 20g of seasoning powder, 2g of salt, appropriate amount of white vinegar (can be increased or decreased), stir well for use. Fish pickling method: ginger 30g, spring onion 30g, water 500g, salt 15g 15g chicken essence, 10g white wine, mix well, can marinate fish in batches
5.
1. Wash the Qingjiang fish, open the back and marinate, and spread the fish on the bottom with shredded onion for later
2. Reconcile the seasoning and accessories together, and evenly pour it on the fish;
3. Heat for 15-20 minutes after wrapping paper, add small tomatoes, oiled green peppers, chopped green onion and sesame seeds.
Tips:The sour soup base is clinker, no need to fry, just add water
