Garlic pliers
By VicentaLakin
The platinum is thick, soft, fat and thick. The effects of aerobic decompression, haemorrhage, heart support, oedema, etc., have some therapeutic effect on oedema, foot gas, soft hips, hemorrhoids, osteoporosis, ear pain, trachoma, etc., and are almost universal. It's simple, simple, delicious。
Recipe Recommendations
- pincer fish 1000g
- fat 100g
- Pleione 16
- pork sauce 100g
- Longhou sauce 2 tablespoons
- soy sauce small amount
- red fermented bean curd 2 blocks
- cooking wine 20g
- starch appropriate amount
- fish-flavored
- braised
- an hour
- simple
Steps for Garlic pliers
1
Scratch the clamp, not cut too small, peel the garlic, cut the fat。
2
We'll make the caviar for about an hour with wine and a proper amount of salt; then we'll dump the extra pickles, pour them into starch, grab them with our hands, and some sticky hands without juice coming down。
3
Under the hot pot, the oil is as hot as 70%, the fish pieces are put in the oil, the chopsticks are drawn twice, so they are not glued together, and a little blow is used to disperse when the fish are burned。
4
Hot pots are cold, a little oil is fine, fats are fat, little fire comes out of pork oil; at times the garlic is down, the surface is wrinkled, then the fork sauce is down, a little fried。
5
Then, with two spoons of cuddled sauce, when you smell the smell of a snout, you'll be able to get old and red-curded。
6
Put the fried fish in, make a little frying or shake the pot, and add a little bit of hot water for 10 minutes, so you can get out of the pot。Garlic pliers Make Tips
1. Add a little hot water; it doesn't matter if it doesn't cover all the fish, as too much water will dilute the flavor.
2. Feel free to add more garlic if you like a strong garlic flavor.
3. If you don't have Char Siu sauce, you can omit it.