Burn salted fish
By VicentaLakin
The salty fish tastes salty, and I like to taste it with a red-burned cooking method, with a little chili spicy, and with some salty flavors that make it more delicious。
Recipe Recommendations
- salty herring 400 grams
- winter bamboo shoots 100 grams
- oil 20ml
- cooking wine 20ml
- ginger 7 grams
- garlic 5g
- green onion 5g
- fresh soy sauce 20ml
- white sugar 5g
- dried chili of 2
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Burn salted fish
1
Winter cut the crust, salted the fish, washed it with warm water and dried it
2
Prepare the sauce
3
Hot pots of hot oil are in the smell of ginger and garlic
4
And then the salt fish will be added to the fragrance
5
Infusion
6
Put the sauce in
7
Add Shade
8
It tastes like a fire on the water cover
9
Then the fire goes with the sugar and the juice goes out
10
Put flowers on the tableBurn salted fish Make Tips
1. The saltiness of salted fish varies by brand. It is best to soak the overly salty ones in fresh water to reduce the saltiness slightly before cooking.
2. White sugar not only neutralizes the saltiness but also enhances the umami flavor; if you don't like it, do not add it.