Hot and sour horsehead fish(suan la ma tou yu )
Hot and sour horsehead fish
Introduction:
Production steps:
Materials required:
Horsehead fish: 500g
Ginger slices: right amount
Scallion: right amount
Pixian Douban sauce: right amount
Cooking wine: moderate
Soy sauce: moderate
Vinegar: moderate
Sugar: right amount
Salt: right amount
Chicken essence: appropriate amount
matters needing attention:
Production difficulty: simple
Process: firing
Production time: 20 minutes
Taste: hot and sour
Chinese PinYin : Suan La Ma Tou Yu
Hot and sour horsehead fish
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