The dry fish
By VicentaLakin
It was fresh today, and I bought one, and I didn't think it tasted good.
Recipe Recommendations
- golden Pompano a
- bean paste 30g
- shallots 10g
- ginger 10g
- garlic 20g
- cooking wine 1 teaspoon
- soy sauce 1 teaspoon
- soy sauce a teaspoon of
- salt a tablespoon
- white sugar 1 tablespoon
- mature vinegar 1 teaspoon
- dry starch 2 teaspoons
- slightly spicy
- burn
- half an hour
- simple
Steps for The dry fish
1
The conch removes the intestines and gills, cleans them up, spares them
2
Snuffed the surface of the fish with kitchen paper or paper towels
3
A smooth layer of starch on the surface
4
Ginger slices, onion slices, garlic chops
5
It's not hot, it's hot, it's a little oil, it's 70% hot
6
I'll put it in a little fire
7
I'll put it in a little fire
8
You'll have to be careful when you're done
9
There's plenty of good fish
10
Clean up the pot, oil in the pot, and put onions of garlic
11
Put it in the soybean sauce and keep cooking
12
Put the fried fish in the pot, put in the wine, the vinegar, the salt, the sugar, the raw and the old, the proper amount of water
13
The fire breaks open and turns into a fire
14
When it's covered, the fire will be thick enough to fill the plate, and the surface will be covered with onions
15
It's good not to think it tastes good, even if it's the first time it's burned, even a son who's always afraid of spicy is still waiting to eatThe dry fish Make Tips
PS: 1. Heat the oil to a higher temperature before adding the Golden Chang fish, so the skin won't break. 2. Add cooking wine and aged vinegar first to better remove the fishy smell. 3. Finally, simmer until there is basically no liquid left in the pot, then the fish is ready to be served.