Fish fragrance
By VicentaLakin
Fish fragrances, which are bright in colour, hot and hot, salt, acid, sweet, spicy, scented and smelly, and are marked by ginger, garlic and onions. Sichuan has a fragrance of the fragrance of the fragrance of the fragrance of the fragrance of the fragrance, the smell of the odour of the fragrance, the smell of the fragrance of the fragrance, the taste of the fragrance of the fish, the taste of the fragrance of the venom, and the taste of the venom of the venom. This dish is made today by my refined pickles of fish fragrances, made out of beansbeans instead of vinegar
Recipe Recommendations
- pig lean meat 200g
- carrots appropriate amount
- Very fresh. appropriate amount
- onion appropriate amount
- water fungus appropriate amount
- Soaked beans appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- Soak red peppers appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Fish fragrance
1
Pork chops with salt, soy sauce, starch grabs
2
Prepare: Bean horns, carrots and cherries
3
Sliced peppers, muscular chords, gravy-flushed with soy sauce
4
Hot pots of cold oil and filament
5
Spills to the side, peppers to make red oil, and then onions, ginger, garlic, and wine
6
Join the soybeans and the carrots are fried
7
Scrambling in the ear, scrambling in the ear today, pouring into the juice and pouring into the oil
8
Scrambling plates before you go outFish fragrance Make Tips
1. Fine salt is used to marinate the ingredients and, combined with soy sauce, to set the saltiness; as this is the main flavor, it should not be too strong.
2. Pickled red chili peppers provide the fresh and spicy flavor, so a generous amount is recommended.
3. Scallions, ginger, and garlic are used to enhance fragrance and suppress off-flavors; the amount should be determined by ensuring a prominent aroma in the finished dish.
4. The sweet and sour flavor comes from white sugar and pickled long beans (vinegar); the taste should be distinctly perceptible when eating.
5. Cooking wine serves the purpose of removing off-flavors produced when the ingredients are cooked.
6. If pickled long beans are used, do not add vinegar to the sauce; nowadays vinegar is mostly blended, and honestly, it really isn't as flavorful as the pickled vegetable version of Yuxiang shredded pork.