I don't know
By VicentaLakin
Shanghai onions are perfectly combined with Guangdong porridge. Add the self-sets. This is an innovative dish that combines the two-field flavors on a traditional basis. Friends have responded well, and I'd like to introduce you to the friends of the food world。
Recipe Recommendations
- Fresh crucian carp a
- pork tenderloin 150 grams
- dried mushrooms of 2
- dried Cordyceps sinensis flowers 20 grams
- eggs a
- tangerine peel a
- cooking wine 2 tablespoons
- white pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sugar 2 tablespoons
- shallots
- cornflour appropriate amount
- salad oil 150 grams
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- salty and sweet
- burn
- an hour
- senior
Steps for I don't know
1
The live fish kill the platinum。
2
Cutting through the abdomen with a knife and cutting into fish skins and bones slowly separating them from fish bones. Don't scratch the skin。
3
After separation, fish bones were cut in the tail. It cuts into the separated bones along their backs and cuts them to the head. By then, the big fish bones of the mackerel had been separated。
4
Cut the fish flesh off the fish bones with a knife。
5
Scratch the rib into a pot with a puddle, with crumbs of fragrance, weeds, pelts, small amounts of flour (dry mushrooms, weeds dry, pelvis predone) and eggs. Put in a little wine, salad oil. Pour white pepper, proper salt, chicken. It's going to mix up in one direction。
6
Fill the larvae with a little pressure. (Purple the inside of the fish before filling it)
7
A boiler boiler is poured into the fish when the salad oil is up to 80%, and the fish is roasted down to the abdomen (preventing the swelling of the meat) before they reach the two sides。
8
A small amount of onion microflavour will be placed on the pan with a proper amount of wine, a bowl of fresh water, two spoons of old smoke, two spoons of sugar, a proper amount of white pepper. Put onions on the surface。
9
Guy turns to the fire in about 25 minutes. During this period, two to three spades can be used to push the fish body against viscos, while the soup is poured on the fish so that the onion is adsorbed。
10
when the soup is thick (about 20% of the soup) the fish is taken. the soup in the pot is made of water starch and rinse on fish. okay done。
11
Onion fragrance, gravy, sweet and salty. The old kids are easy to eat, the soup boys like it。