Homemade fish
By VicentaLakin
It's a very good dish. I can't forget the fish that I ate by chance. It tasted like a memory. I thought it was better than that. The fish is made once a week at my house, and the fish tastes good, and the soup is too good to stop and every time they eat clean and clean。
Recipe Recommendations
- grass carp art. 1
- green onions
- Jiang 3 tablets
- garlic 8 petals
- soy sauce 3 tablespoons
- white sugar 2 tablespoons
- rice vinegar 6 tablespoons
- pepper
- salt appropriate amount
- millet spicy of 3
- millet spicy original soup 4 tablespoons
- cucumber a short
- pepper a short
- coriander 2 big roots
- vegetable oil appropriate amount
- dry starch a little
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for Homemade fish
1
One piece of grassfish, get rid of the internal organs, get rid of the cords, wash off the membrane in the fish's stomach, and then get rid of the smell
2
It tastes better when you're slashed with a flower knife
3
Cut to pieces
4
Fish is washed up for blood, ginger onions, peppers, millet and raw soup, garlic slices, peppers and cuisine left behind
5
Put more oil and heat in the pot. Pink
6
Put it in the pot
7
It's made on two sides
8
Let's go to the fire, let's go into the vinegar and put the lid on fast
9
Let vinegar wave for about 20 seconds
10
Put it in the water. The water and the fish are flat
11
Put in garlic, peppers, cucumbers, millet and raw soup
12
Put it in the sauce
13
Add Sugar
14
Put it in salt, put a lid on it, put it on fire when the fire breaks, turn the pot in the middle to prevent fish cuddles, and soup to the fish
15
汤汁到一半的时候放入香菜，尖椒切成圈也一起Put it in the pot，炖三五分钟，激出香菜和辣椒的香味
16
Shake the pot against the sticky pot, turn off the fire. More soup, more fish, more beautiful soup, more rice
17
The soup tastes good
18
Bring a little spicy, especially for dinnerHomemade fish Make Tips
1 The final taste of this stewed fish has absolutely no fishy smell, only freshness and fragrance; the fish is delicious and the soup goes perfectly with rice.
2 Pouring vinegar along the edge of the pot removes the fishy smell better; don't worry about it being sour, as the sourness has evaporated.
3 The unique savory aroma of this dish comes from the addition of millet chilies, original broth, cucumber, pointed peppers, and cilantro; do not omit them.
4 You need to use plenty of oil for this dish; do not pour out the oil after frying the fish, but add the vinegar directly followed by water to stew.