Fish juice
By VicentaLakin
It doesn't really count as a recipe, but it's a little bit of experience sharing it with you. Fish fragrance, the key to fish cheese, is on fish gravy. It's been a little bit of a recipe, but I don't know how many recipes I've been looking at since I started cooking, but it's not always in place, and some of the recipes have been very confusing. For your information
Recipe Recommendations
- oyster sauce 2 parts
- cooking wine 1 part
- soy sauce 1 part
- vinegar 1 part
- sugar 1 part
- bean paste 1 part
- water 3 scoops
- fish-flavored
- flavoring
- ten minutes
- simple
Steps for Fish juice
1
I'll show you what I'm using first. It's a big pot of casserole. In fact, depending on the size of the dish, the utensils don't matter. The key is to match the number to the actual situation
2
It's easy to put all the main ingredients together: stork two, wine one, raw one, vinegar one, sugar one, soy sauce one, no salt. Watch out for sugar in the same unit as any other material。3
The last step, water-regulating salt. I'd like three spoons, if I'm salty, if I'm a little salty, and it's easy to taste the food。
4
WHEN THE FISH JUICE IS READY, START COOKINGFish juice Make Tips
This recipe definitely isn't authentic; it's just based on my own experience. Since it is personal experience, it is inevitably somewhat subjective. For example, I would emphasize that sugar is very important, otherwise it won't balance out the sourness. If the dish also includes tomatoes, then you need to add even more sugar. Just for your reference, give it a try!