There are not many fishbones in the triangle peak. The triangle peak is actually a thorn. It's very small. Now the stickleback fish is very expensive. What did you get in Zhouzhuang? Small, but the taste is really delicious, and although there are not many small fishbones, they are all relatively whole? Our fishbone is not a small fishbone that is difficult to remove.

The alias of tricuspid fish is Pseudobagrus fulvidraco. It is a special food of Xian Yi, old and young, and its cooking methods are many, which can make it sweet and fragrant. I firmly believe that eating it in cold winter will definitely make you feel warm.

Production method

Add rapeseed oil into the pot, add vegetable material and100g of fresh chili, ginger and garlic slices with two gold bars, stir-fry with low fire, cook with low fire for 3 hours, and add 50g of special sauce salt monosodium glutamate for seasoning.

Put the stone pot in the oven at 200℃, bake it for 10 min, and take it out for later use. Sanjiaofeng slaughters the special sauce remaining in the purified cooking wine, puts it into a stone pot, adds celery pieces and potato vermicelli, and pours the cooked soup. Put pepper oil in the pot, and when it is 70% hot, take it out of the pot and pour it into a stone pot. Add the remaining two gold bars of fresh pepper and fresh shredded agastache.