Sour Soup Fish with Grass Head
by Yu Xiao 2
Favorite
Difficulty
Hard
Time
30m
Serving
2
Authentic and non-authentic have always been a knot of many people's cooking. This is a whirlpool that Chinese chefs are difficult to break through. Maybe this has something to do with their introverted personality. In fact, I don't eat Western food much, but for Western chefs #秀# I appreciate it very much. Whether it is a master or a student, they are very passionate. This is what the so-called professional chefs in China lack. How to cook without passion? What is made is only a mechanical taste, which can only be made up for by rare ingredients and diversified condiments. Of course, the most important thing is the lack of knowledge. Last week, I was at the backstage of the Food Ace program recording and chatted with Brother Shuai. He is a genuine and professional super chef. During the Chinese New Year, he went to the United States to win a grand prize on behalf of Shanghai. He at least recognized what I said. This is how people are, even if they have only met once, but they may be better than friends who have known each other for a lifetime and have only said a few words.
I improved this dish on the basis of sauerkraut fish. There are too many sauerkraut fish of all kinds on the outside, and each said that their own is authentic. They have to put this ingredient, have to put the spices, and make one dish. There will be countless criticisms on Weibo. Many people’s mouths are particularly broken, and everyone considers their own God of Cookery. I am not afraid of people coming to me when I cook this dish. I am an expert like the handsome chef. I want to give me a review every day. I think it’s hard not to make progress, but for those so-called review patrons, you should go a little bit longer, because you haven’t eaten this dish at all.
Why do you say that? Because I also made it by mistake. Originally I just wanted to make a sauerkraut fish, but I didn’t want to make it out of the textbook. As a result, I saw that there were fresh grass heads left at home that were not fried last night. This is how a private dish appeared. Traditional There are some boiled mandarin fish in the grass head, which is also used in the sour, spicy, and fresh fish bone soup. Isn’t it better? I soaked it in the fish soup with grass heads that are unique to Jiangnan. The flavor is unparalleled, because it is a pot of authentic sauerkraut fish soup made with fish bones, sauerkraut and pickled peppers. If you eat more grass head, it is basically stir-fried with white wine. If you eat too much, there will always be too much greasy taste. Today's brand new seasoning is beyond your own taste. It is definitely worth a try. "
I improved this dish on the basis of sauerkraut fish. There are too many sauerkraut fish of all kinds on the outside, and each said that their own is authentic. They have to put this ingredient, have to put the spices, and make one dish. There will be countless criticisms on Weibo. Many people’s mouths are particularly broken, and everyone considers their own God of Cookery. I am not afraid of people coming to me when I cook this dish. I am an expert like the handsome chef. I want to give me a review every day. I think it’s hard not to make progress, but for those so-called review patrons, you should go a little bit longer, because you haven’t eaten this dish at all.
Why do you say that? Because I also made it by mistake. Originally I just wanted to make a sauerkraut fish, but I didn’t want to make it out of the textbook. As a result, I saw that there were fresh grass heads left at home that were not fried last night. This is how a private dish appeared. Traditional There are some boiled mandarin fish in the grass head, which is also used in the sour, spicy, and fresh fish bone soup. Isn’t it better? I soaked it in the fish soup with grass heads that are unique to Jiangnan. The flavor is unparalleled, because it is a pot of authentic sauerkraut fish soup made with fish bones, sauerkraut and pickled peppers. If you eat more grass head, it is basically stir-fried with white wine. If you eat too much, there will always be too much greasy taste. Today's brand new seasoning is beyond your own taste. It is definitely worth a try. "
