Pelican larvae

By VicentaLakin

Pelican larvae
IT'S REALLY SPICY AND SMOOTH. NEXT TIME A FRIEND COMES TO THE HOUSE, I'LL COOK THIS. O, O, THE ORIGINAL APPROACH IS SLIGHTLY DIFFERENT FROM MINE, AND I ADDED A LITTLE RED PEPPER TO THE SPICY AND A LITTLE SUGAR. THE OTHER STEPS AND MATERIALS ARE THE SAME. THE DISH STILL HAS A FEW TRICKS, AND ONCE IT'S READY, IT'LL CERTAINLY TASTE LIKE A RESTAURANT. WHAT IF WE REPLACE THE DRAGONFISH WITH A GRASSFISH? HOW ABOUT EVEN CHICKEN AND RABBIT? TRY AGAIN. IT SHOULD BE RECALLED THAT THE DRAGONFISH ARE SAID NOT TO BE ABLE TO BE UNFROZEN WITH MICROWAVES AND WATER, OTHERWISE THE SMELL WILL BE LOST. IT'S BEST TO PUT IT IN THE FREEZER ONE NIGHT AND UNFROZEN。

Recipe Recommendations

  • Longli Fish Fillet appropriate amount
  • garlic appropriate amount
  • raw Zanthoxylum bungeanum appropriate amount
  • millet pepper appropriate amount
  • millet pickled pepper appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • white pepper appropriate amount
  • chicken essence appropriate amount
  • eggs appropriate amount
  • starch appropriate amount
  • sugar appropriate amount

Steps for Pelican larvae

  • Make Pelican larvae step 0
    1
    The dragonfish are thawed in the freezer room one night, washed and fingered thin strips added to salt, wine, chicken and white pepper for 10 minutes in order to add to the scent。
  • Make Pelican larvae step 1
    2
    Precipitals: Precious rice peppers, red peppers, peppers (or dry peppers) torn or crushed and garlic slices to spare。
  • Make Pelican larvae step 2
    3
    The salted fish adds an egg clean and a small amount of starch, mixs, sours the fish, locks the water and tastes of the fish。
  • Make Pelican larvae step 3
    4
    Fish water: The water is fired in the pot, the water comes down at a temperature of 7 or 80%, when the bottom rises into a dense little bubble, and when the fish floats, there is a reserve。
  • Make Pelican larvae step 4
    5
    A little bottom oil is in the pot, and the oil heats down into peppers, peppers, peppers and garlic。
  • Make Pelican larvae step 5
    6
    Pour in hot water, add chicken concentrate (or chicken soup) and a little sugar, burn in the fire for a few minutes, prepare the soup and pour it on the fish。

    • Pelican larvae Make Tips

    Ps: 1. Do not thaw the sole fillet in a microwave or with water; let it thaw naturally in the refrigerator to maintain the fresh flavor of the fish. 2. Add egg white and a small amount of cornstarch to the fish and mix well. This coats the fish, locking in moisture and flavor, making the fish even more tender. 3. Quick-poach the fish rather than blanching it. Add the fish when the water is 70-80% hot and dense small bubbles appear at the bottom of the pot. When the fish floats to the top, it is cooked and very tender. 4. Two seasonings provide the pepper aroma: pickled millet chilies and raw Sichuan peppercorns (I used dried green peppercorns). Because both millet chilies and green peppercorns have a unique "fresh" numbing-spicy flavor, combining them makes for a rich, fragrant pepper scent. Crushing or rolling the peppercorns brings out the flavor better. The taste is truly numbing, spicy, fresh, and fragrant, and the texture is smooth and tender. I strongly recommend that those who love Sichuan cuisine try making this.

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