Kawasawa
By VicentaLakin
In the course of this process, three cooking techniques, namely pickled, roasted and roasted, are integrated into the traditional canteens and canteens, which are delicious and nutritious。
Recipe Recommendations
- grass carp 900 grams
- parsley 50 grams
- green bamboo shoots 50 grams
- fresh mushrooms 20 grams
- soybean sprouts 20 grams
- onion 10 grams
- coriander appropriate amount
- dried chili 10 grams
- dry pepper 5 grams
- Pi County bean paste 100 grams
- cooking wine 10 grams
- salt 2 grams
- ginger 5 grams
- garlic 5 grams
- cumin 20 grams
- chili powder 5 grams
- pepper powder 2 grams
Steps for Kawasawa
1
Preparation material。
2
Snacks are cleaned, fins are cut, knives are drawn on both sides of the body of the fish, and the fish are separated along the bones, dividing the fish in half and linking the fish back。
3
The salt is evenly covered with onions, ginger, wine, pickled for 20 minutes。
4
Prepare celery slices, green slices, mushroom slices, soybean sprouts to clean。
5
The onions and ginger chips on the grills will be put in the salted fish, and the fish will be oiled, pepper powdered, peppered and powdered。
6
Twenty minutes of roasting on a 250-degree preheat oven (one time in the middle)。
7
The boilers are oiled, the little fried ginger, garlic petals, onions are put in soybean petals, peppers and peppers continue to fry。
8
Add water to burn, soy sauce, salt, sugar, chicken。
9
Add celery, cyanide, mushrooms, etc., and cook, and then fire。
10
Take out the roasted fish。
11
I'll pour the fried sauce and the vegetables on the roasted fish。
12
Put it back in the oven 200 degrees for 10 minutes。
13
Another pot is put in oil to 50% heat, with a proper amount of dry peppers, peppers, little flaming incense。
14
When it's hot on a roasted fish, it's cooked with spices。