Garlic Belt

By VicentaLakin

Garlic Belt
THE SMELL OF GARLIC IS STRONG, THE CHILI IS HOT, IT'S MIXED WITH A LITTLE DIM FRAGRANCE, AND IT TASTES LIKE SWEETNESS IN ITS MOUTH. A BITE OF FISH, A MOUTHFUL OF FISH, A TASTE OF GARLIC, A TASTE OF SPICY CHILD SHOES MUST NOT MISS THIS

Recipe Recommendations

  • hairtail art. 1
  • minced garlic 5g
  • ginger 5g
  • sweet potato powder appropriate amount
  • garlic 50g
  • small pepper 5g
  • parsley 15g
  • Original soup 100cc
  • sugar 1 teaspoon
  • salt 1 teaspoon
  • soy sauce 1 teaspoon
  • cooking wine 1 tablespoon
  • chicken powder 1/2 teaspoon
  • black pepper appropriate amount
  • rice wine
  • olive oil 2 tablespoons

Steps for Garlic Belt

  • Make Garlic Belt step 0
    1
    Buys fish to wash, cleans the abdomen, adds pickles to the processed fish. Medium
  • Make Garlic Belt step 1
    2
    grab it, get the fish evenly covered with pickles, then make 30m
  • Make Garlic Belt step 2
    3
    Garlic slices, peppers cut 1.5 millimeters of small grains, and celery cut-off
  • Make Garlic Belt step 3
    4
    The salted fish cover a thin melon
  • Make Garlic Belt step 4
    5
    Hot oil in the pot. Put the fish in the pot, wrapped in melon powder
  • Make Garlic Belt step 5
    6
    We're gonna blow up and make a spare
  • Make Garlic Belt step 6
    7
    Another pot. Burn two spoons of olive oil and add garlic. Hong
  • Make Garlic Belt step 7
    8
    It tastes like porridge and chili
  • Make Garlic Belt step 8
    9
    Add rice wine and fresh soup
  • Make Garlic Belt step 9
    10
    Add sugar, chicken powder, black pepper
  • Make Garlic Belt step 10
    11
    We'll burn the soup and put it in the fried fish
  • Make Garlic Belt step 11
    12
    Just be careful to make it to the top

    • Garlic Belt Make Tips

    1. Since this dish doesn't use much soy sauce or spices, the ribbon fish must be fresh. If you buy smaller ribbon fish, the texture will be better. Be sure to clean the black membrane inside the belly thoroughly, otherwise it will have a fishy smell. 2. If you don't have olive oil, you can use salad oil instead; if you don't have plain stock, cold water will do. 3. The weight of each ribbon fish varies. You can slightly modify the seasoning ratios above according to the size of the fish. Those who like spicy food or stronger flavors can appropriately increase the amount. 4. Cooking recipes aren't rigid like medical prescriptions; there is plenty of room for creativity here. We can adjust the recipe according to our own taste preferences. After all, everyone's eating habits are different~~~ 5. Finally, I wish everyone a happy New Year~~~ Apple is heading home too~~~ O(∩_∩)O Haha~

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