Garlic Anaconda
By VicentaLakin
Anconfish is not popular in the domestic market, even though many people don't know it, but it's popular abroad as another fish food for many people outside the cod, but it's very good and not very expensive, economic fish, and its skin contains very high gelatin protein, as ladies know! Koreans like skinned arctic fish, while Europeans like to cut their skins, cut them, and I like leather more personally, not only for beauty, but also for meat. Hey. Hey
Recipe Recommendations
- monkfish 1250 grams
- green garlic 300 grams
- Jiang appropriate amount
- chili 15 grams
- salt 6 grams
- braised soy sauce 2 spoons
- steamed fish drum oil 1 spoon
- sugar 1/2 spoon
- cooking wine 3 spoons
- pepper oil 1 spoon
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Garlic Anaconda
1
Ancon fish cut-off (available kitchen scissors)
2
When the internal water is boiled, the fish is put in the water, and when the fish is red and white, the leach is extracted
3
I'll have a little more oil than the usual cooking oil, and I'll pour it into pepper oil, and if there's a pepper in the house that can be put in the peppers, then I'll have my peppers blown up. Oil
4
Add garlic root, ginger chips, chili stings, antagonized fish for a few minutes, into red sauce, salt, sugar, wine, steamed fish drum oil, and the amount of water that's about to be spilled over the fish tablets, and then burn the kettle over the fire, soak to the water to collect the juice
5
Put the rest of the garlic in, turn it up fast, until the garlic leaves are colored, softer, the scent is out
6
Let's goGarlic Anaconda Make Tips
Don't be shy when cutting the monkfish; cut it into large pieces. Seafood shrinks significantly after blanching, especially fish with high water content like monkfish. Of course, this doesn't have much to do with the freshness of the fish; high water content is simply a characteristic of seafood. So, absolutely don't be shy—cut it big. Aim for pieces about 8–10 cm in size. Do not stir-fry the fish too much, as the meat is tender and will break apart, which isn't aesthetically pleasing.