Pelican-cooked fish
By VicentaLakin
It's usually a larger amount of oil for cooking fish, and then it's going to heat up on fish. It's good, but it's more fat and less healthy. This time, I only used a little bit of oil to cook the pretzels. The same is true for marlonfish and pretzel cucumber. The smell of spicy and salty is enough, and interested little partners can try it. Material: Strawfish. (b) Triggers: ginger garlic, peppers (or green peppers), peppers (or peppers) dry, rice, peppers, salt, wine, white pepper, chicken, starch, sugar, onions。
Recipe Recommendations
- Grass carp fish slices appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- raw Zanthoxylum bungeanum appropriate amount
- dried chili appropriate amount
- millet pickled pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- sugar appropriate amount
- shallots appropriate amount
- hot spicy
- quick-boiled
- half an hour
- simple
Steps for Pelican-cooked fish
1
Strawfish slices (I'm the one who makes the fish-seller a piece), wash the leaching and then mix it with a spoon of salt for a minute or two, then wash it with water. (The fish tablets treated in this way are relatively compact and non-fragile and transparent and are a more important step for cooking fish, sourfish, etc.)
2
The dried fish tablets are covered with white pepper powder, wine, salt, sugar, chicken collide for 10-20 minutes, followed by an appropriate amount of starch. (An egg can also be emptied, as it does, to make the fish silt, to lock the water and taste of the fish
3
Precipitals: rice peppers, dry chili slices, fresh peppers (or dry peppers) shredded or crushed, and ginger and garlic blades. Little onions cut flowers。
4
Fish water: The water in the pot opened fire, the water went down and the fish was cut apart, and the fish was made white. Don't cook the fish for long, or it won't. One, two minutes of thinner fish, one or two minutes, can't really be judged by one or two minutes of the thickest fish
5
Cooked fish chips into the plate and put onions to spare。
6
A little bottom oil in the pot, and then a little onions of garlic, peppers, peppers, peppers。
7
And pour in hot water, with chicken concentrate (or chicken-rich soup), a proper amount of salt and a little sugar, and burn in flames for a few minutes, prepare the soup and pour it on fish。