Bean petal saloon
By VicentaLakin
Bean petals are a very classic fish dish in Sichuan's regular food, made of fresh fish and made of soybeans, etc. The bean petals are made of fresh water fish and grown up on the beach, and the seafish eat mostly of steam or soy sauce, the most preserved seafish. This time, the bean petals are made of the canyon culinary technique, in another way, in the other way, in the other way, in the other way, in the other way
Recipe Recommendations
- deep-sea fish art. 1
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pickled pepper appropriate amount
- Pi County bean paste appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- starch appropriate amount
- mature vinegar appropriate amount
- super spicy
- burn
- three-quarters of an hour
- divine level
Steps for Bean petal saloon
1
Main source: deep-sea saliva fish
2
Pyramids, peppers, onions, ginger, garlic, peppers: soybean bean sauce, peppers, larges, salt, sugar, raw, wine, pepper powder, starch, vinegar
3
Snacks remove their organs and change their skins to cleavers; they are even with dry starch
4
When oil is made in the pot, when it's 80% hot, the fish is blown up in the pot; the fish is made of gold and yellow. Out
5
There's a base oil in the pot, which is made of peppers, peppers, onions, ginger, garlic, peppers and peppers, and larges; after the fragrance, the soybeans are poured into the pot and the little fire is made of red oil
6
Scramble a little water and burn the fish in the pot
7
Add sugar, raw smoke, wine, pepper powder, a little salt, a little vinegar, and you can eat when the soup is thickBean petal saloon Make Tips
1. When scoring the fish, do not cut too deep, and do not cut through the bones, otherwise the fish will fall apart during cooking; 2. Since Pixian bean paste is already very salty, add salt sparingly.