The soy sauce, the fish
By VicentaLakin
Want some fish, really。
Recipe Recommendations
- tilapia a
- cooking wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- mature vinegar appropriate amount
- soy appropriate amount
- green onion appropriate amount
- onion two
- octagonal two
- ginger slices three pieces
- garlic three-petaled
- wet starch appropriate amount
- ketchup appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for The soy sauce, the fish
1
Prepare the sauce, eight horns, ginger, onions. It's a good amount of steamed fish oil, stork oil, ketchup, corn vinegar, and a half a bowl of juice。
2
Rolfie, by weighting the size of the frying pan and the actual population, usually at about a pound, can think of 1 to 2 pounds of fish, and then let the market employee handle it without having to do the cheeks, scratching, and grueling。
3
Wash the fish, spread the salt and wine on its surface, and then cut it five times on each side (one and two fingers, one and a half fingers long, and one and a half fingers wide), preferably in the direction of the stabbing, so that it does not destroy the shape of the fish when it burns. Then it's 10 minutes quiet。
4
WAIT 15 MINUTES FOR FISH TO RUN, DRY THE FISH'S BODY, PREPARE A BOILER OR A PAN, POUR A PROPER AMOUNT OF OIL, HEAT UP TO 50% (SMOKING) AND PUT THE FISH'S TAIL IN BOTH SIDES OF THE POT WITH YOUR HAND
5
Get your fish out of the plate first。
6
Then you put ready eight horns, onions, garlic petals in the frying pan, then you put hot water in the pot (water and fish in equal quantities, oil to fly when water is added) and a proper quantity of wine, and you mix the niced bowl, and then you put the fried fish in the pot for 10 to 15 minutes, and you turn the fish over once, so that both sides are heated, not too many turns, or the fish is scattered。
7
The last step is to put the burnt fish in the plate, and the rest of the soup in the proper amount of salt and sugar, and the starch and the cold water into a bowl of bowl juice, and the soup into the soup, and the soup in the fire, and the soup in the fish, and the onions on the fishThe soy sauce, the fish Make Tips
The soy sauce is not necessarily made of tilapia, but tilapia is the most suitable, with more meat and fewer pricks. 2. When a fish is burned, the maturity of the fish can be judged by a toothpick and, if it is easily penetrating, by ripening. 3. Fish are slashed for taste, not too much, too long, too deep, or when they are burned, they burn. 4. A soyfish, with the exception of Shanxi, which should have been heard very rarely, is a dish that tastes better than that of a sycophagus, but which, unfortunately, has become a myth a hundred years ago because of geography and culture。