Sour creamed fish
By VicentaLakin
Recipe Recommendations
- hairtail art. 1
- Jiang appropriate amount
- White cooked sesame seeds appropriate amount
- cooking wine appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce a little
- sugar appropriate amount
- salt a little
- chicken essence a little
- white pepper appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Sour creamed fish
1
Scratch with fish, salt, chicken, white pepper, wine pickled for 10 minutes
2
The starch adds the right amount of water to make it thicker
3
A direct flow of water into a straight line is sufficient, and the process of water starch transfer would be twice as productive if there were such a baking silica。
4
With fish on both sides
5
The hot pot cools down to the high-dry-dry-dry-dry-dry-dry-dry-dry-dry-dry
6
The first time you've had this, you'll be back in the pot
7
A little more oil in the pot and a second re-healing of the fish section just cooked. (The first one is to be cooked, the second one is to be fracked) The second one is not to be too long, it is to be replaced by a pan for half a minute。
8
You can taste it at a time when it's a little bit more, and it's a little bit more vinegar, sugar, raw, and old, or it's too heavy, or it's too salty, because the rest of the sauce is salty, and it's a little bit of starch. Don't get too much starch。
9
Save a little bottom oil in the pot, and when it's hot, it's in a bowl of sauce and shovels, and it's so thick, it's off fire, and it's a nice white sesame
10
The soup goes straight to the part of the fish that's loaded. Move
11
Just a little bit more onions to decorate
12
With fish bands passing through the starch solution, re-rendering these processes, gnawing the outer layer, soft inside, small fish pricks and sweet sour sweets, I'm sure the little friends will like it。