Chinese Food
Longli in sour soup
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It's winter. This bowl of sourdough fish with appetizer and warm body. Instantly activate taste buds to warm your stomach. You must be familiar with sour soup and fat cattle. It's a favorite dish of many people. If you want the soup to be bright yellow and delicious, it's necessary to use yellow lantern chili sauce. But the secret is that you must use high soup to be delicious. Today, I inherited the traditional cooking method of this sour soup Longli fish, and brought you a little surprise. That's the use of Jiale sour soup and fat cattle sauce. With this A bottle of seasoning makes cooking easier and easier. It saves hours of stewing. As long as you use the selected Jiale sour soup and beef sauce, it's naturally sour and tasty. Longley fish takes a lot of effort. Maybe you've never done this before. It's full of fish. It's smooth and tasty. The fresh fish in the soup is tender. Don't mention the entrance. It's appetizing just by looking at it. So let's take a look at this delicious way to make dragonfish in sour soup
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Processing ingredients: Longli fish is sliced into large pieces; Flammulina mushroom and bean sprout are picked and cleaned; green pepper and red pepper are cut into small circles; onion and onion are cut and garlic is cut to the end
Step3:Cut fillet of Longli fish. Add cooking wine and white pepper, mix well and let stand b
Step4:Add Flammulina velutipes and bean sprouts to the boiling water in the pot until they are cut off
Step5:After blanching, take out the drain code and put it at the bottom of the bowl for standb
Step6:Heat up the oil. Add garlic, green pepper and red pepper to stir fry the flavor
Step7:Then add the fat cow sauce of Jiale sour soup and the yellow lantern pepper sauce to boil it (the wild mountain pepper sauce strictly selected by the fat cow sauce of Jiale sour soup. It is fermented by traditional technology. The sour taste is fresh and strong. It is matched with the high-quality Hainan yellow lantern pepper sauce. The sour and hot taste is mellow and balanced. The aftertaste is full. Moreover, the fat cattle sauce of Jiale sour soup adopts the water-soluble formula, which can make the ingredients quickly and deeply taste, and enjoy the mellow, sour and spicy flavor
Step8:Add Longli fillets after boiling. Cook until the fillets turn white. Season with a little salt and chicken essence, mix well and turn off the heat
Step9:Serve in a bowl with Flammulina velutipes and bean sprouts and sprinkle with Scallio
Step10:This bowl of Longli in sour soup looks bright and golden. Use the nose to smell the full-bodied pickled peppers and the fresh peppers. Taste it. It's sour, spicy and fresh. It's super layered.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. The dosage of yellow lantern chili sauce is adjusted according to personal taste. 2. Hot summer. No appetite? Cold winter. Cold body? Then it's the right choice. Jiale sour soup beef sauce. It's a must for sour soup. Let's have a big appetite. Kellogg helps you make restaurant level delicious food at home. Let's cook together. There are skills in making delicious dishes.
