Home burning fish
By VicentaLakin
Recipe Recommendations
- grass carp 1000g
- old tofu 400g
- vegetable oil appropriate amount
- garlic three-petaled
- ginger two pieces
- pickled chili three
- coriander appropriate amount
- cooking wine a spoonful
- white pepper appropriate amount
- salt appropriate amount
- sweet potato starch appropriate amount
- bean paste a spoonful
- qingshui appropriate amount
- eggs a
- slightly spicy
- burn
- an hour
- ordinary
Steps for Home burning fish
1
Herbfish wash their tails, chop large pieces, and add a spoon of wine, with a small mix of white pepper. "Fish head added to a person's preference. Fish head retained for other purposes in this practice."
2
Ginger, garlic, pepper cut, soy sauce。
3
Old tofu chops big things。
4
The fish is filled with somato ash and the eggs are emptied. (Other starch, too)
5
We'd better put a little more oil on the fried fish so we can drown the fish
6
The fire rises to the temperature of the oil (with star heat above the surface of the oil) and is fed into fish for about five minutes。
7
Fish-coated oils out of reserve。
8
Scrambled pans (a little more than usual) with ginger, garlic and peppers in step 2 and red oil with soy sauce。
9
Fish and tofu are down, water is injected and no food is available for two thirds. Add a small spoon of salt, three spoons of sugar, and boil and turn the little fire caps on the top of the pot。
10
In about 20 minutes, we'll be able to dry up the soup sauce and spread the proper fragrance。Home burning fish Make Tips
1. It is recommended to pre-fry the fish cubes; this makes them less likely to break during braising, and the outer layer of starch will help them absorb flavors better. If you do not enjoy frying, you may skip this step.
2. When braising the fish cubes, avoid frequent flipping. Occasionally gently push them with a spatula to prevent sticking.
3. After adding water and bringing it to a boil, taste the broth to decide how much salt to use, as the bean paste is quite salty. It is acceptable if the salt level matches your usual cooking at this stage; the flavor will become more concentrated as the sauce reduces. Since the fish cubes and tofu are quite large, it is better if the dish is slightly salty to ensure the flavors penetrate well.