Fish fragrance
By VicentaLakin
Hello, I'm a meat cook! I've brought you a classic veggie today -- fish fragrance. But why don't you have fish fragrance? Oh! I never understood that. All right, let me introduce to you what this dish needs today: 200 grams of spinal meat, one carrot, 100 grams of mussels, 15 grams of corn starch, 5 grams of salt, 10 grams of raw smoke, 10 grams of vanilla, 15 grams of white sugar, 3 petals of garlic, 1 onion, 20 grams of soy sauce。
Recipe Recommendations
- tenderloin 200 grams
- carrots one
- fungus 100 grams
- garlic 3 petals
- onion 1 piece
- corn starch 15 grams
- salt 5 grams
- soy sauce 10 grams
- balsamic vinegar 10 grams
- white sugar 15 grams
- bean paste 20 grams
Steps for Fish fragrance
1
First, you choose fresh rib, then you go home and wash it and you cut it。
2
Sliced rib meat is added to maize starch, salt pickled for 10 minutes。
3
Carrot Chase。
4
Muir-cheese backup。
5
Garlic slices for spare。
6
Carrots and mussels。
7
The hydrocrystal is followed by the extraction of dry water reserves。
8
10 grams of vinegar, 10 grams of raw, 15 grams of sugar, 5 grams of corn starch, and 10 grams of mixed water are evenly adjusted to fish juice。
9
And when you get a fresh pot of hot oil and garlic, you're going to have to put a corset on it。
10
When the sauce gets white, the soybean sauce makes red oil。
11
Join the carrots and the mussels evenly, join the fine sauce and continue to do so。
12
Then you can make a pot with salt。
13
It's perfect with onion flowers. It's a very long dish. It's a long one. Try it if you like it! Keep an eye on me if you like it! The meat cook updated a new dish every day
14
One more panorama! The spinal meat is the preferred, and it tastes tenderer. Two is fire. Fish-scrambling must be hot, hot enough, hot enough. Three is the ratio. The fragrance of fish is said to be “no oil, no soup,” and the fragrance of fish is squeezed。Fish fragrance Make Tips
First is ingredient selection. Tenderloin is the preferred choice as it is more tender. Second is heat control. Stir-frying Yuxiang shredded pork requires high heat and quick stir-frying; the fire must be strong, and the wok must have sufficient "breath of the wok" (wok hei), ensuring the dish naturally tastes good. Third is proportion. Yuxiang shredded pork emphasizes the principle of "seeing oil but no soup," so the seasoning ratios in the sauce must be carefully balanced.