Fish cans
By VicentaLakin
The fish cans in the supermarket can be said to attract a lot of people, but we can make them at home in a few simple steps, and they're delicious and delicious, and they're soft, they're soft, they're impregnated, they're calcified, they're used by the elderly and they're better at the men's spring table。
Recipe Recommendations
- hairfish segment 500 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- tangerine peel appropriate amount
- cooking wine appropriate amount
- the juice appropriate amount
- fish-flavored
- braised
- an hour
- senior
Steps for Fish cans
1
Main: 500 grams with fish segment
2
Sides: Onions, ginger, garlic, red peppers: peppers, larges, leather, vanilla, wine, juice (old, salt, sugar, vinegar 2:3:6)
3
Fuel and heat in the micro-pressure pan. Onions, ginger, garlic, peppers, peppers, big stuff, leather, fragrance leaves are cooked in the pan. Production
4
The spicy fragrance comes into the water
5
When the water's open, put the fish in the pot and add the wine
6
And then you pour the juice in the pot
7
Cover the top of the pressure pan. 30 minutes of fire
8
In 30 minutes, open the lid, and the fire will fill the soupFish cans Make Tips
1. If the ribbonfish has a strong fishy smell, you can deep-fry it first to make the odor milder;
2. For this recipe, it is best to choose narrower ribbonfish with thinner flesh;
3. The sauce ratio can be adjusted according to personal taste and the amount of ribbonfish;
4. The amount of aged vinegar must be generous, as this will make the fish bones more tender.