Sugar-appreciate leather
By VicentaLakin
Watching my friends may find out I've been cooking fish head and spicy fish for the last few days, and I'm going to tell you how I'm doing it. I'd like to introduce you to me today about the way I'm doing this. The water-cooked fish head, spicy fish, and today's sugar-appreciated fish are made of one fish. Because the fish they bought at the New York supermarket are big, and they're on the stage, and they're gonna eat it all at once and they're gonna freeze it! It's okay to keep the fish cold for three months, but we won't be so long because the fish is really good and healthy. Next time I'm going to make a sourfish that you like, and I hope you like, you know, curd, which is sweet fish juice and fried. I've already told you here, but is it good or not? This standard should not be so different, but you have to taste the salt after you add the fragrance to the juice, so you just have to try it in your own taste. The other fish tastes good because the fish need to put a layer of slurry on the outside. Because it's a way of doing things, I'm a little bit squeaky, but I'm a good teacher and my friend, and I'm sure I'll take it with me
Recipe Recommendations
- grass carp 600g
- MSG 1 scoop
- Soak ginger grains 3 scoops
- shredded ginger appropriate amount
- soy sauce 2 tablespoons
- salt appropriate amount
- Shredded green onion appropriate amount
- Shallots 2 tablespoons
- cooking wine appropriate amount
- white sugar 3 scoops
- flour appropriate amount
- white pepper 2 tablespoons
- carrot granule 2 tablespoons
- garlic 3 scoops
- Soaked wild pepper 2 tablespoons
- cornflour appropriate amount
- Pickled pepper grains 3 scoops
- eggs in 1
- Ginger grains 1 scoop
- qingshui 2 tablespoons
- chicken sauce 1 spoon
- balsamic vinegar 4 tablespoons
- fish-flavored
- skills
- an hour
- senior
Steps for Sugar-appreciate leather
1
Unfreeze the fish
2
Put the fish on the tablet
3
Slash the fish two to three fingers from the neck (depending on the size of the fish) and slash the cut fish
4
it's three to four cm by size
5
Salted, white pepper pickled for 15 minutes
6
That's when we're ready for the ingredients
7
The ratio of raw flour to flour is about 2:1 in the kit
8
Plus water mix
9
Smash it in a striped paste
10
It's evenly painted on the fish
11
Burn the oil till it's on the fish
12
Put it in the kettle. Be safe
13
The whole piece goes up and down. I'm not sure
14
It blew up to gold, and it was found in a vessel
15
Put a proper amount of oil in the pot, slowly turn over the ration and add half a bowl of wine. Hong
16
I'll add a little bit of chicken juice, and then I'll put the juice in the pot and burn it to the juice. Yeah
17
All right, you can pour it on the fish
18
Spill onions
19
Photo taken
20
👀
21
Zenium