A rich, peaceful and dry yellow fish
By VicentaLakin
SPRING STEPS ARE APPROACHING; THE FEELING OF COMING HOME AND OF MISSING RELATIVES IS GROWING. WHILE TIMES ARE CHANGING AND THE YEAR-ROUND APPROACH IS BECOMING MORE AND MORE RICH, ITS CORE IS REUNIFICATION, ALL IN ORDER TO BE WITH FAMILY. REUNIFICATION IS SO IMPORTANT TO THE CHINESE. IT'S NOT AS SIMPLE AS EATING. IT IS A LINE OF THOUGHT THAT STRIKES THE HEART, AND HANGS ON ONE ANOTHER, A FOOD FOR THE SOUL THAT IS COMFORTED AND CONTENTED WITH IT. A FAMILY SITS AROUND A HOT TABLE, SHARING THE WORLD, LOVING EACH OTHER WITH RESPECT AND JOY. IT'S A WONDERFUL TIME TO BE HAPPY. MOM AND DAD VALUE THE MEAL FOR THE LAST DAY OF THE YEAR. FILLED WITH A TABLE FULL OF CHICKEN AND DUCK, I AM BLESSED WITH DELICIOUS FOOD. FISH IS A BIG DISH, SYMBOLIZING MORE THAN A YEAR. IF YOU EAT WITH YOUR OWN FAMILY, YOUR MOTHER MAKES SOME SEAFOOD. EVERY YEAR, THERE IS A DIFFERENT PATTERN OF DRY-BURNED YELLOW FISH, ROASTED FISH OR RED RIBBON FISH. THE MOST POPULAR ARE YELLOW FISH; THEY ARE GOLDEN, RED ON THEIR LIPS AND GOLD ON THEIR FOLK SYMBOLS. THE OLD GOLD BAR WAS CALLED THE “BIG YELLOWFISH” AND WAS GIVEN A NOBLE CULTURAL COLOUR. THE YELLOW FISH ON THE TABLE FOR THE ANNUAL DINNER MUST BE THE WHOLE, AND THE YELLOW FISH MUST KEEP THE WHOLE UNCUT BURN. IT'S NOT FOOD THAT NIGHT. THE YELLOW FISH WILL HAVE TO SWAY UNTIL THE BEGINNING OF THE YEAR TO BRING DOWN THE CHOPSTICKS — DRY-BURNED YELLOW FISH MIXED WITH SOY SAUCE AND PORK OIL — AND CAN BEST COVER UP THE PROBLEM OF YELLOW FISH SMELT, WHICH IS DELICIOUS FOR 15 MINUTES. ADDING MUSHROOMS AND POST-WINTER FRAGRANCES IS PARTICULARLY FRAGRANCE. IT'S COMPLETELY IMMERSED IN EVERY CRACK IN THE FISH, AND THE SCENT IS THICK AND STRONG. TASTES ARE EASY TO DIGEST AND ABSORB. DISTINGUISHED SUPERSTITIOUS TASTES; THEY RISE OUT OF THEIR UNIQUENESS. THE FRAGRANCE OF DRY-BURNED YELLOW FISH IS FRAGRANCED WITH FRAGRANCE, FINE MEAT, SPICY AND SPICY MOUTHS, SALTY SWEETNESS, AND TAN AND YELLOW. THIS YEAR'S DISH DOES NOT REQUIRE ADVANCED TECHNOLOGY AND SKILL, BUT IT'S ONLY BECAUSE YOU'RE WILLING TO GIVE YOUR TIME AND PATIENCE AND DEVOTE YOUR HEART AND YOUR LOVE TO IT. THIS IS AN ORIGINAL VERSION OF MY EXPERIENCE; PART OF THE KNOWLEDGE COMES FROM NETWORKS. THE CONTENT IS FOR REFERENCE PURPOSES ONLY AND IS A PERSONAL HOBBY AND NOT INTENDED TO SPRAY. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。
Recipe Recommendations
- yellow croaker art. 1
- pork belly 100 grams
- mushrooms of 3
- winter bamboo shoots one
- red pepper of 5
- ginger one
- shallots 1 vial
- garlic one
- starch 2 tablespoons
- oil 5 scoops
- pepper 1 scoop
- bean paste 2 tablespoons
- cooking wine 3 scoops
- sugar 1 scoop
- salt 3 scoops
- soy sauce 1 scoop
- Very fresh. 1 scoop
- chicken essence 1 scoop
Steps for A rich, peaceful and dry yellow fish
1
Scratch the yellow fish to remove the top of the fish and remove a layer of film from the surface
2
Scratch both sides after scratching; and put ginger and onions in the fish stomach. Two things: one for the fungus and two for the stylish. The wine is in the bowl for 30 minutes. It's easier to cut a yellowfish back
3
Prepare food. In winter, flowers, mushrooms and peppers are cut to the ground. Ginger and garlic are cut to the ground
4
The salted yellowfish was painted with dry starch. It is not easy to disperse during the course of the bombing. Lock the water in the yellow fish and make the fish fresher. The hot pot is on fire and it's fried with yellow fish. Turn around with yellow fish on your hands. It's not easy to stick
5
Another boiler and a little bit of oil, because the bouquets also produce oil. Put it in a pot shovel. Let it slowly seep out. Don't get too hot. Five flowers, too
6
Fried fragrance. Put it in mushrooms
7
When the mushrooms smell, they can be put into the winter of the saloon
8
Put it in soybean sauce when you're out of your mind
9
We can start cooking with hot water now
10
Add wine, sugar, salt
11
It's a tofu-cooked fish. Put it in the pepper
12
You can add a little color to it if it's not good enough
13
It's very fresh
14
First the fire, then the fire. After some time of cooking, it can be seen that the soup is very strong and fragrance. Put the juice on the fire and add a little chicken。
15
Put pepper in
16
If you pour flowers into the pot, you can do itA rich, peaceful and dry yellow fish Make Tips
GODOFMERCY MOSE: 1. BEAN PETALS MIXED WITH OTHER FOODS TO MAKE RED OIL. FRY MUSHROOMS AND WINTERS ARE COVERED WITH WATER, ESPECIALLY AFTER THE WINTER HAS PASSED WITH SALT WATER, SO THAT THE TASTE OF BITTERNESS, ODOUR AND SWEETNESS IS REMOVED. DRY STARCH ON YELLOW FISH IS NOT EASY TO DISPERSE DURING THE FRYING PROCESS. LOCK THE WATER IN THE YELLOW FISH AND MAKE THE FISH FRESHER. THERE IS HARDLY ANY SOUP LEFT TO BURN, AND ALL OF IT PERMEATES THE FISH. THE YELLOW FISH IS SCRATCHED WITH A KNIFE TO REMOVE THE TOP OF THE FISH AND REMOVE A LAYER OF FILM FROM THE SURFACE, WHICH IS VERY THICK. 5. WHEN SOYBEAN BEAN BEAN SAUCE IS ADDED, THE TEMPERATURE IS NOT TOO HIGH, AND IF IT IS TOO HIGH, IT WILL BE DRY. 6. SELECT HOT PEPPERS AND, IF THEY ARE NOT, ADD AN APPROPRIATE QUANTITY OF DRY PEPPERS TO THE MOUTH. 7. WHITE SUGAR MUST BE ADDED AND MAY BE FRESH FOR YELLOW FISH. 8. SCRATCH THE FISH ON BOTH SIDES AFTER THEY HAVE SHAVED THEM AND FRY THE FISH WITH GINGER AND ONIONS. TWO THINGS: ONE FOR THE FUNGUS AND TWO FOR THE STYLISH. 9. YELLOW FISH ARE CIRCLED WITH YELLOW FISH WHEN FRIED, WHICH IS NOT EASY TO STICK. 10. ACCOMPLISHMENT OF THE USUAL AMOUNT, OTHERWISE THE COLOUR IS TOO DEEP。