The saloon saloon
By VicentaLakin
Sniffy fish are thick and thick, and if the usual burning methods are used, the meat in other places will be “dead” and dry, with the exception of the small fragrance of the thinning edges. So to get the fish right, you can use some more oil, add some slices of meat or soup to improve your taste, and the soup will be thick enough to integrate the fish with the sauce. The most traditional way to cook off the coasts of Shandong, Liaoning, China, is to cook sauce, especially with “juice” to cook the dish, which is more delicious。
Recipe Recommendations
- Piaokou fish 700 grams
- mushrooms of 3
- Junyuexiang bean paste 100 grams
- oil 80 ml
- aniseed one
- onion 3 paragraphs
- chili of 2
- pork belly 50 grams
- salt 4 grams
- cooking wine 20 ml
- sugar 20 grams
- pepper 5 capsules
- Jiang 4 tablets
- water 400 ml
- fish-flavored
- braised
- ten minutes
- simple
Steps for The saloon saloon
1
(b) Slurping fish, removing organs, gills and scabs, slashing both sides and making them with wine and salt for 20 minutes2
Five fragrances, dry mushroom bubbles, wash, half slices3
(b) Oil in the pot, to be placed in the primary supplement, to be prepared and water4
Cover the pan, start the [ASR-Finsh] function, and the cooking program is self-executing5
When the cooking is over, the fish will be gently removed from the plate and then the rest of the raw material in the mix pan will go to the fish body。