The yellowfish
By VicentaLakin
There is a 30-year-old alley across from Wuhan City's oldest commercial community park called Chu Po Lane. The alley is full of yellow fish. This is due to the large number of refugees from the Zhejiang who fled during the fighting. So the yellow fish of Zhejiang's taste is derived here from the Wuhan style. This year, this little street was completely demolished. The smell of memory will never be found. Fortunately, my father remembered the smell of his home as a child and taught me to make the most authentic Zhejiang dish
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Steps for The yellowfish
1
The yellowfish cleans up their organs, washes them, spares them
2
Ginger slices, silk slices, onions cut, spare
3
Hot pot, cold oil, hot oil, and then fish
4
Blast to double-side gold
5
Soy sauce: kettle-cracked ginger chips, more ginger; one spoon of wine, a proper amount of water, a spoon of vinegar, a spoon of soybean oil, a proper amount of raw and old, two spoons of sugar, a small spoon of salt, burned open
6
Put it in the fried yellowfish and cook it with a spoon and pour the sauce on the fish and make it taste good
7
Put it in Chon-seok and keep cooking for about 8 to 10 minutes
8
Fish is out of the tank, soup is made of a proper amount of starch and vinegar and perfume are added to the potThe yellowfish Make Tips
Put more sugar and ginger.