Scorch and sea dogs
By VicentaLakin
IT'S A SPECIALTY FROM LG'S HOME TOWN, AND THE DOGS ARE A WILD SPECIES OF SEA MUD, AND THE PICKLES (HEADS) ARE LOCAL SAND-PLANTED AND SWEET. IT'S JUST A LITTLE BIT OF A TRICK TO HANDLE. (NOTE: THE WEIGHT OF BERYLLIUM OIL, WHITE SUGAR, RAW AND SALT IS GOOD FOR THE POPULATION, AS THE NOTE SHOULD BE INDICATED
Recipe Recommendations
- Sea Dogs 500 grams
- buckwheat 700 grams
- oyster sauce 1 spoon
- white granulated sugar 3 grams
- soy sauce 1 spoon
- blending oil 4 tablespoons
- salt 2 grams
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Scorch and sea dogs
1
Fresh wild sea dogs are sifted with water to wash their backs。2
Look how beautiful it is to wash。3
The frying pan is so hot, it's on the plate. (Note: White part only)4
Just flip a few quicks and see if it's five. It's easy to get cooked. It'll ruin its breath5
The preheat of red-hot cooking is placed in the treated sea dogs (the practice is described in the tips)。6
A little more oil than usual, and the dogs are fried to gold on both sides。7
Ain't got a lot of appetite。8
A few days later, the fragrance pours into the casseroles, pours into the apricot oil, white sugar, salt-smoking sauce (note: white sugar is not good enough to spoil the smell of seafood) and throws a few drops of clean water on the side of the pot (showing the sauce to water for about half a minute)。Scorch and sea dogs Make Tips
The sea dog does not need to be slaughtered; clean it with a sieve, drain the water, and set it aside. Heat the wok until red, quickly pour in the sea dog, and quickly cover the lid. After 5 minutes, the scales on the sea dog will remain in the wok. Scoop the sea dog onto a plate and set aside, then wash the wok clean.