Homefish
By VicentaLakin
Recipe Recommendations
- Spanish mackerel art. 1
- soy sauce 1 tablespoon
- octagonal 1 flower
- garlic 2 cloves
- peanut oil appropriate amount
- white vinegar appropriate amount
- soybean paste 1 tablespoon
- pepper 3 capsules
- onion Subparagraph 2
- garlic sprouts a little
- cooking wine 1 tablespoon
- ginger appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Homefish
1
Scratches are cleaned, cleaned and cut large。
2
A small amount of peanut oil is injected with onions, ginger, garlic, and water (3 bowls). The water is put in soy sauce, soy sauce, wine, peppers, occupant, and the soybeans are scattered before boiling。
3
Put the cut fish in the pot. 15-20 minutes in the fire. Soup up to about 10 minutes, with a proper amount of vinegar in the pot。
4
In about 15 minutes, the fire will start, the soup juice will be collected, and some beryllium and garlic will come out before the pot。Homefish Make Tips
1. The water added should ideally just cover the fish pieces.
2. Since fish, broad bean sauce, and soy sauce all have a salty taste, I generally don't add salt when stewing fish, but you can add salt according to your personal preference.
3. I usually use 3% white vinegar, and spraying it during the stewing process helps remove the fishy smell. This is very important!