Chongqing Spicy fish sauce

Name: spicy fish sauce

Specifications: 180g

Shelf life: 12 months

Ingredients: vegetable oil, bean paste, pepper, salt, ginger, garlic, blue pepper, white sugar, chicken seasoning, spices, soybean meal, pepper, pepper, starch and so on.

Storage: Store at room temperature, protected from light, and refrigerate after opening the bag.

Bring home the raw materials for free, help you to bring out the taste of the restaurant!

Step one: Wash the fish that weighs about 1,000 grams and cut it into pieces in a container. Add the marinade pack and 10 grams of cooking wine or a small amount of white wine.

Step 2: Add water (more soup is better) in the pot and add in a dressing package (170g). After boiling, add the prepared fish fillet or block and cook for 3-5 minutes. Pot the bowl and put the fish. The packet is sprinkled on the surface of the fish.

Step 3: Wash the pan and put 150 grams of vegetable oil until it matures. When the oil heats, smoke the pot and pour the fish on the bowl.

Nutritional value: A reasonable combination of meat and vegetables can provide a wealth of protein, vitamins, carotene, reduce fat and cholesterol absorption, protect the gastrointestinal health.

Applicable people: Office workers, computer families, smoking families, all ages.

Eating habits: Chongqing City, two rivers, all over the world to dispute. The Pakistani people's unrestrained and ingenious creation of a series of [Jianghu cuisine] buzzed the country. The spicy fish is a model of [still taste, good spicy]. This product [Spicy fish] is the finest material, reconcile with the famous teacher, Hongyan delicious, happy Italian belly, long aftertaste, especially significant [Jianghu cuisine] character.