Scramble the yellowfish
By VicentaLakin
If fresh fish are to better reflect fresh fish, steaming is the best option. But sometimes if you've been cold or want to eat something heavy, it's good to have a dry, colorful, spicy and salty meal, because when the soup is dry, the fish tastes better, and each one is covered in red oil, and the rice is too good。
Recipe Recommendations
- yellow croaker appropriate amount
- Fat pork minced appropriate amount
- mushrooms appropriate amount
- corn kernels appropriate amount
- carrots appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper noodles appropriate amount
- mature vinegar appropriate amount
- white sugar appropriate amount
- vegetable oil appropriate amount
- medium spice
- burn
- half an hour
- ordinary
Steps for Scramble the yellowfish
1
Carrots, mushrooms, cuttin, garlic, pork cuttin。
2
The yellowfish go to the plaster and the internal organs, dry the surface moisture, and scratch the fish for taste。
3
The soybeans are cut up。
4
A thin layer of dry starch is painted on the fish, and the bottom pan is hotened with vegetable oil, which is put into the yellowfish and charred on the surface。
5
The boiler is hot, and the vegetable oil is added to the fire, and the fat pork is added to the fat。
6
Add the fragrance。
7
I'm not sure if I'm going to be able to do this。
8
The fire was turned into wine and raw smoke, and carrots, mushrooms and corn fried。
9
Add water, sugar, vinegar。
10
The roasted yellowfish fire opened and then turned to the fire for about 15 minutes, during which the fish were covered with shovels and soup。
11
Finally, the fire gathers the juice to sticky。
12
And when it's over, pour all kinds of veggies on fish, and plant flowers。
13
Completed Chart
14
Completed ChartScramble the yellowfish Make Tips
one, the fat pork is too dry to be fried so that fish can continue to be fertilized while it is stewed. it's better to make red oil out of soy sauce. three, i used the big yellowfish, especially when it was cooked, and the tail was almost cut, so i had to cover it up. it's better to cook with fish that is more tight. the soybean bean sauce and raw is salty, and i do not have any salt. if you can add a small amount of salt to your mouth, you can taste it with a little salt. five, if you want hotter, you can add pepper noodles to the soy sauce. six, if you like the smell of dry perfume, you can fry the fish a little bit, and i'll fry it lighter, and it'll taste less. my twitter public sign: meier-meishi