Shun Da-duk
By VicentaLakin
I've been watching a show about hunde's food, and I'm impressed with one of the dishes, called hunde's catfish. It is well known that Junde is the home of fish, where people eat fish, a habit that is already embedded in their bones, with a young man from the tunnel married to a girl from the north, and a girl from the interior who does not like to eat fish and eat meat. How can a family's taste be reconciled? Smart boys think of a two-size-fits-all way to add meat and roosters to the traditional mackerel, so that both meat and roosters cover the smell of fish and the taste of fish. This appears to be simple, but reflects a husband ' s affection for his wife. And the warm, warm, saloon fish. Today I'm going to make a meal like this for my family, who doesn't pick, but it's also my interest to study new foods, and it's most important for the family to enjoy it! I put mushrooms in the dishes that make it taste better, and the roosters turn into chicken legs, with their mouths full of meat. Kids who don't suck their bones love it. I love fish, I've taken chicken fish and I've given it my best meal。
Recipe Recommendations
- grass carp 500G
- chicken legs of 4
- roasted meat 250g
- mushrooms of 10
- ginger slices 5 pieces
- garlic of 3
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce a little
- salt appropriate amount
- rock sugar
- MSG appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Shun Da-duk
1
Preparation of food products, scab chopping and a few minutes of salt milling for herbs, chopping of the chicken leg, chopping of the roasted meat, washing and dehydrating of the mushroom hair, and washing of the ginger garlic for the spare。
2
The fish is salted with dry surface moisture, and the boilers slow down。
3
We're going to fry them to gold and put them back up。
4
Pick up the ketchup
5
After a bit of fat, the roasted meat was set up, and the fire was kept, and the chicken leg was turned on。
6
For a few moments, the chicken legs were turned, the mushrooms were turned, the ice candy, the old and the raw, and the fire was continued for 15 to 20 minutes. Hot water or cold water can be added, but hot water can reduce the amount of cooking time。
7
Twenty minutes after the fire, roasted meat and cooked fish will be added for another five minutes. Let fish and meat absorb the smell of chicken legs。
8
It's not enough to put a little salt on it and a little taste of it。
9
Juicy saucer, and the fragrance of the sarcasm. Two bowls of rice, pleaseShun Da-duk Make Tips
1. When braising meat, I prefer using rock sugar, as it provides a subtle sweetness and gives the food a bright, glossy color.
2. Generally, when braising meat, it is better to add more water than less. It is best to avoid adding water halfway through; if necessary, add hot water, but never cold water, as it will affect the texture and the final quality of the dish.