Red fish
By VicentaLakin
Most of the time, this dish is made of carp, carp, the tune "holy fish" and the phrase "be courteous" is an essential dish at the guest table in northern China. When cooking this dish, be careful to cut the fish into tiles, so that it can taste good, and when it's ready, it can be pelted back。
Recipe Recommendations
- carp art. 1
- mushrooms 50 grams
- soy sauce 15 ml
- salt 6 grams
- cooking wine 20 ml
- Jiang 3 tablets
- pepper 10 capsules
- dried chili of 2
- winter bamboo shoots 50 grams
- pork belly 50 grams
- white sugar 10 grams
- oil 40 ml
- onion 2 length
- garlic 4-merous
- aniseed one
- water 400 ml
- fish-flavored
- burn
- ten minutes
- simple
Steps for Red fish
1
Carp chops into tile blades and places onions, ginger blades and wine pickled for more than 30 minutes2
Winter, mushrooms, slices3
In turn, the swirling and water are added to the pot after they have been put into mushrooms, winters, bouquets and processed fish4
Cover the pan and start the [ASR-Finsh] function. The cooking program is self-executing5
When the cooking is over, the fish in the pot will be spruced back to its original form, and the soup will be evenly mixed and watered on the fish。