Soy sauce and fish
By VicentaLakin
We are all called octopus, octopus, octopus, octopus, octopus, and so on. The eight-banded fish had eight wrists and many suctions on their wrists; when they met the enemy, black ink was sprayed and the other was confused and helped to escape. Octopus fish have a fairly developed brain, rich in nutrients such as proteins and minerals, and are also rich in critical health factors such as fatigue and ageing, which can prolong human life — natural cow sulfuric acid — which people have seen in small towns since ancient times. The local practices for octopus are, for example, onions, spicy roots, high pressure and soy sauce. It's one of his favorite foods, and this is better done with a short-duper-duper belt, but it's very young, it's simple, it's hot, it's fried with hot sauce, it's very good, it's packed, it's chewing on seafood, and it's full of fragrances。
Recipe Recommendations
- Eight hairtail 500 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- dried red pepper appropriate amount
- garlic sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
Steps for Soy sauce and fish
1
Main source: Eight-band fish, 500 grams of onions, ginger, garlic, cuisine, dry chili sauce: garlic chili, salt, raw, sugar, wine
2
The eight-banded fish are washed, the pot is made, a little salt is added to the water, the wine is made, the water is rolled out and the purified fish is burned to 30 in the pot, and the water is washed out quickly
3
Oil in the pot, saline in the pan when it's 7 hot, and garlic sauce in the pan when it's saline. Production
4
When spicy sauce comes out of the fragrance, the hot octopus will burst
5
It's going to be a fire, wrap up all the fish in garlic sauce, and add a proper amount of raw, sugar, salt, wine
6
I'll have the cuisine in the course of 2 minutes before I'm outSoy sauce and fish Make Tips
1. This dish uses short-arm octopus. This type of octopus is small and very tender, so there is no need to cut it; simply blanch and stir-fry it whole.
2. When blanching the octopus, the water must be boiling vigorously. Do not blanch for too long; 30 seconds is sufficient before removing and cooling it in cold water.
3. The garlic chili sauce is salty on its own, so add salt and light soy sauce in moderation.
4. This dish must be stir-fried over high heat. The cooking process should be done in one go to ensure the final dish has a rich sauce flavor.