What is the origin of barracuda practice?

The origin of cuttlefish "cuttlefish" can be traced back to the 1930s. At that time, Xu, a salt merchant in Zigong, Sichuan, cooked river fish with preserved vegetables handed down from his family, supplemented by various natural spices and herbs. The cooked fish was spicy and delicious, and the meat was tender and smooth. The cooked fish is selected from the flowing river fish in Jinsha River, without scales and thorns. This kind of fish likes to go to the river for food in autumn and winter, and the local dialect is "Suobian fish". As a result, "Suobian Fish" became a river and lake dish next to the artesian well of the Millennium Salt Capital at that time, and it was famous in Sanjiang.

Details of ingredients Barracuda right amount of dried red pepper right amount of pepper right amount of onion right amount of ginger right amount of soy sauce right amount of cooking wine right amount of vinegar right amount of sugar right amount of salt.

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. The main component is barracuda. 2. Wash the barracuda and scrape off the black mucus. 3. Chop barracuda, add cooking wine and marinate with onion and ginger for 30 minutes. 4. Onions, ginger, garlic, pepper and dried peppers. 5. Pour out the fragrance and add cooking wine, soy sauce, vinegar, sugar, salt and water. 6. After boiling, put the squid pieces into the fire. 7. Cook until the soup is thick and the fish is cooked. 8. Look at the finished product.