Fish fragrance
By VicentaLakin
Fish fragrance is the most common canadian dish. It smells like fish. It's made of spices. The source of this law, which is a unique way of cooking fish for the Sichuan Chongqing Han people, is now widely used in cuisine. The fish fragrance has been brought into China after Liu Zhen was brought to China since the last three countries, after more than 2000 years of hammering, and during the fighting in Chongqing in Chiang Kai-shek, where their cooks joined the food elements of Zhejiang's home and the food of the Sichuan people's table. It's a taste that's accepted by modern people, and it's a taste that's cooked up: soft silk, soft fabric. It's red and red. It's a rare paste. Fish fragrance, published in 1909 in Chengdu Panorama, contains 1,328 succulent dishes without fish fragrance, because fish fragrances are improved from the old sauerkraut. Fish fragrance, the name of which was refined during the fighting by Chiang Kai-shek's chef, has been circulated to this day。
Recipe Recommendations
- bamboo shoots appropriate amount
- fungus appropriate amount
- pork 400g
- oil appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- pickled pepper appropriate amount
- starch appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- fish-flavored
- burn
- ten minutes
- senior
Steps for Fish fragrance
1
Cut the pork into about 7 cm long, 0.3 cm thick silk。
2
Join the wine
3
Add Salt
4
Add starch
5
Smuggle evenly。
6
Sugar, vinegar and even
7
Join the smoke
8
Add wet starch and put it in the same bowl and turn it into juice。
9
Woodblow's good for backup。
10
Winters, moorings, twirlings. Medium
11
Pepper cut-off。
12
Scratch and twirl。
13
Oil in the pot, 50% heat
14
Pour it in the meat
15
It's so hot
16
Join the garlic chop
17
When it's out, it's in the peppers
18
Join the winter
19
It's even
20
And then I'll cook the juice and flip itFish fragrance Make Tips
1. You can buy pre-packaged winter bamboo shoots; just wash away the white calcified substance in the center—no need to blanch. If unavailable, water bamboo also makes a good substitute.
2. When soaking dried wood ear mushrooms, add some dry starch to help clean off dirt and impurities.
3. When making this dish, try to use pickled peppers or chopped chili peppers; it is best not to use Pixian bean paste.