You can't shoot pickles without soy sauce. Some like egg Chili sauce, others like pure peasant sauce, and small fishing grounds are also a good choice. I went to the market to buy food and happened to meet a seller of small fish. For carnivores who can't eat meat quickly, this is tantamount to a big meal. Bought1small fish, lettuce and cabbage from 0 yuan. There are many people buying small game in the market this season. Among them, cucumber fragrant fish, a small fish, is particularly popular. This kind of fish has a fragrant cucumber flavor and is called Huanggua fish. Its scientific name is "swamp water fish" and it is called cucumber fragrant fish in the northeast. It seems a little big to go home and pour the small fish into the basin. Or weave a fish belly, wash it carefully several times, eat whatever you have in your mouth, or try to wash it as clean as possible, and immediately prepare onions, ginger, star anise, cinnamon, dried peppers and delicious sauce. Use our northeast farm.

How to make this little wild horse delicious? Today, I'm going to share the method of making a small fishing ground with strong aroma with Northeast method, Northeast fishing ground, meat sauce, soy sauce or Northeast miso soup as seasoning, especially the method of serving food. The meat is thick and tender, so it can't be seen. Let me share the method below.

How to eat lobular fish well, how to make northeast dialect sauce, the sauce is rich in flavor and appetizing rice.

[Fish sauce] Required materials: 1 kg of small-leaf fish, 1 bag of this sauce, appropriate amount of oil, 1 onion, 1 slice of ginger, 2 cloves of garlic, 1 spoon of flavoring wine, 1 spoon of sugar, and half a spoon of sugar.

Practical stage:

Choose small fish to wash the impurities, and then wash them several times, and the scales will be cleaned. This fish is very small, it doesn't need to be gutted, and it doesn't taste bitter.

Please prepare seasoning, onion, onion, ginger and garlic slices. The fragrant source used is also a kind of soy sauce.

Heat oil in the pan, then add onion, ginger, garlic and dried Chili to taste.

Add the thick sauce, stir-fry over low heat and stir-fry the sauce.

Add half a bowl of water, small fish, grass, sugar, 13 incense, boil over high heat, boil over low heat, and season. Shake the pot at any time during this time to prevent the sauce from smearing the bottom of the pot.

When there is a small amount of soup left, collect the juice with high fire. Be careful not to wipe the pot. Just thicken the soup. A plate of small fish sauce with strong sauce flavor is ready.