Bean veggie
By VicentaLakin
As a table by the seaside, seafood is always the main character of spring and evening foods, especially fish, and it's the head of the table. It is the two most popular ways to cook when fish is eaten by people on the seaside of the Cactus East, when fresh fish are purified or soy sauced, red burning, and when less fresh fish are dried with salted sea water or sea salt. Weeds, which are known as rinsed and dried fish, used as raw material after slaughter, added to spices such as salt and cinnamon, made from natural or artificially dry production, have an important place in the food culture of the southern part of the country, mostly made from freshwater fish such as mackerel, grassfish and carp, and are used in the northern gelatinian region as an atmosphere and cultural individual feeling of the latter. This time, I took two deep-sea fish from the northern coast -- deep-sea black fish and sea bass, which used the Southern pickles to make seawater fish, which had a remarkable effect by preserving the smell of seawater fish, while also absorbing the scent of all kinds of cinnamon in fish, and cooking the fresh, corrugated and tough fish, a seafood innovation that is very well suited to the spring table。
Recipe Recommendations
- deep-sea black fish art. 1
- sea bass art. 1
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- chili noodles appropriate amount
- Daliaofen appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- high-alcohol liquor appropriate amount
- Black Bean Sauce appropriate amount
- salty and fresh
- steamed
- several days
- divine level
Steps for Bean veggie
1
One deep sea black fish, one sea bass
2
Paprika flour, pepper powder, big powder, salt, high white wine, mixing of pepper pasta, pepper powder, large powder, salt at 1:1:2:2 ratio Okay
3
The fish is cut from the abdomen for 10 minutes with high white wine, better to remove the gas
4
10 minutes to pickle, then the mixture will be evenly painted on the fish's body, wrapped in a membrane, and put in a freezer for 48 hours
5
Put the fish in a dry ventilator in 48 hours and then put it in the fridge. Refrigeration
6
Put the fish in cold water for 10 hours, so we can soften the fish
7
I'll chop up the fish and make it big
8
You put onions, ginger, garlic, red peppers in the pot, and you make a smell and you pour two spoons of soy sauce. Production
9
When the soy sauce comes out of the red oil and the scent, we'll put the fish in the pot. Production
10
Two to three minutes before we're able to fill the bowl with fried slugs and wrap them up in a steam pan