Saviour
By VicentaLakin
It's made of pure, natural soybean sauce from the northeast, and it's sour and fragrance.
Recipe Recommendations
- wild crucian 1000g
- diced pork fat meat 100g
- Northeast soybean paste 100g
- onion 200g
- ginger slices appropriate amount
- garlic cloves appropriate amount
- pepper 20g
- aniseed appropriate amount
- yellow wine 100g
- geranyl 3g
- salt 5g
- rice vinegar 150g
- soy sauce 50g
- white sugar 80g
- white vinegar 50g
- salty and fresh
- braised
- several hours
- ordinary
Steps for Saviour
1
Wild fish washes, depletes, decorates, decorates and tails with water and vinegar ... Onions, ginger chips, salt, pickles of yellow wine for 15 minutes。
2
Picking out onions, ginger chips and flour (scale 1:2) is done。
3
Take the pot, heat up about 60% of the oil, and blow up the whole body of gold。
4
Another pot, a small fire from the pig's fat。
5
Onions, ginger chips, garlic petals and peppers are pouring into the pot and smelling。
6
Northeast soy sauce has to fry the scent。
7
That's how the gills taste。
8
Jealousy, soy sauce, sugar, yellow wine and bowl juice。
9
Squirts are laid in the pot and watered with a bowl of juice, with a fragrance of leaves and water until they have not just been squirted. The fire broke out, the little fire was 1.5 hours。
10
The fragrance, the fragrance, is done。Saviour Make Tips
The main seasonings for sauce-braised crucian carp, vinegar, sugar, soy sauce, and yellow wine, are in a ratio of 4:2:1:3.