Fish fragrance
By VicentaLakin
Recipe Recommendations
- pork tenderloin 300g
- fungus of 8
- carrots half a
- green pepper one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt 8g
- soy sauce 10g
- cooking wine 8g
- white sugar 10g
- white vinegar 5g
- Pi County bean paste 5g
- shisanxiang 8g
- egg white one
- starch 10g
- fish-flavored
- fried
- an hour
- ordinary
Steps for Fish fragrance
1
Pork picks up the spinal cord, the ridge is softer than the ridge, and the texture is clear. It's laced with meat. (Note: Meat cutter, cattle and sheep cut, pigs cut, chicken slashed. Porks need to follow the texture to stay together. On the contrary, cattle and goats need to cut their fibers across the texture
2
When the raisins are cut, the wine, soy sauce, salt, 13 fragrances, eggs clean, starch, evenly mixed and salted for half an hour。
3
A four-hour cold water bubble with carrots, green peppers and wooden ears cut to silk。
4
Garlic slices, onions, ginger slices。
5
A proper amount of salt, soy sauce, sugar, vinegar, small quantities of water and starch are added to the bowl。
6
Hot pots are cold, twice as much as usual. When it's 60% hot (note: with bamboo chopsticks in the oil pan, it's already 60% hot if the chopsticks are so quick to pop out of a little bubble), it's a term called “sliding”, i.e., making the food mature with hot oil. The meat can be made white。
7
Pour out the extra oil, leave a little oil in the pot and put it into the soy sauce, garlic chips, ginger onions。
8
when the scent is made, it is put in wood and carrots (note: beta carrots in carrots are soluble in grease that they are made of carrots without loss of nutrients)。
9
Carrot softened and put it in meat。
10
After a few rounds of fire, you pour the fined juice along the pot. It's a fire
11
Before you get out of the pot, put the peppers in it, flip it out, you can get out。