Delicious every day, The practice of piscine Yang Xianshang, how is piscine sheep fresh boiling water done delicious

The fish in Chinese and sheep comprised a little word, "Bright " is the biggest characteristic of this soup, the fish has piscine fishy smell, the sheep has ovine smell of mutton. Bright Shang Miao of this fish sheep is clever ovine smell of mutton is overcome in piscine fishy, ovine smell of mutton overcomes fishlike smell. Both and perfect union, make this soup not raw meat or fish not the smell of mutton, have delicacy only!

With makings

Fish of river crucian carp
Hotpot	Half jins
Green
Ginger
Salt
Cooking wine

The practice of piscine Yang Xianshang

Hotpot cuts proper size
Purify of fish of river crucian carp is splanchnic, want a cut away of a flesh below piscine mouth additionally, if not cut away, the fish that does can have an earth fishy smell
Fry boiler to cheer, issue green, ginger and hotpot are fried, gush cooking wine. Add water to burn boil again, in the meantime, on the side additional preparation boiler, put oil, fizzle out decoct of two sides of crucian carp fish, piscine fry in shallow oil is good, the water in hotpot stockpot also had boiled, pour the fish inside hotpot stockpot. (Fish of river crucian carp should be put into boiling water, heating the boiling water that come out so suckle white. Heating the boiling water that come out so suckle white..
It is OK that before the stockpot leaves anger, right amount salt is added
Can add bit of caraway, like to eat to add some of thick chili sauce hotly

2020-08-05