Dry-burned fish
By VicentaLakin
Recipe Recommendations
- Jinchang fish art. 1
- Water-blooming mushroom 20 grams
- pork belly 50 grams
- green beans 20 grams
- winter bamboo shoots 20 grams
- onion 20 grams
- ginger 20 grams
- sugar 1 tablespoon
- Pi County Douban 2 tablespoons
- wine 2 tablespoons
- cooking wine 2 tablespoons
- salt appropriate amount
- vinegar 2 tablespoons
- soy sauce appropriate amount
- broth appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Dry-burned fish
1
Preparation material。
2
Five flowers cuttin。
3
Sphinx cuttin。
4
Winter Chetin。
5
Onions, ginger chops。
6
The fish were cleaned and then placed on both sides with a sarcophagus knife, with salt, black pepper and wine for 20 minutes。
7
The excess water on the fish is dried with paper towels in the kitchen, which is then put into the oil and burned. Three minutes on each side, and when it's done, the tar is recovered。
8
The other pot will be fried for two minutes。
9
Put it on the onions, and Ginger's got it together。
10
Put in mushrooms, stings, green beans and fried
11
I'm going to join the soybean petals to make red oil and put it in a sweet wine。
12
The fish is put back in the pot with wine, soy sauce, salt, sugar, high soup with no fish body, covered in the pan, and the fire is turned into a fire for 10 minutes。
13
The fish will be pulled out of the plate, the rest of the soup in the pot will be even with a few drops of vinegar, and the fire will be so thick as to sow flowers。