Boiled fish
By VicentaLakin
Sichuan boiled fish
Recipe Recommendations
- fat head fish 600 grams
- Soaking fungus 150 grams
- parsley 100 grams
- bean paste a teaspoon
- cooking wine two teaspoons
- eggs a
- salt appropriate amount
- chicken powder One-third teaspoon
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- pepper appropriate amount
- chili powder half a teaspoon
- chili segments appropriate amount
- pepper
- cornflour appropriate amount
- medium spice
- burn
- three-quarters of an hour
- ordinary
Steps for Boiled fish
1
Fish wash
2
Cut the fish bones and flesh
3
A piece of fish
4
All the fish are soaked with water
5
Dry water is added to a little salt, a third of the tea spoon pepper powder, two tea spoons of wine, half the tea spoon powder, ginger powder, egg purr
6
Lightly scratched and pickled 10% of the clock
7
The celery is clean, the celery is spare
8
The boiler pours into the right amount of oil and burns up to 50% of it
9
Gingertail, garlic, soy sauce
10
Join the water and burn
11
A third of the celery is boiled to the end of life
12
The bottom of the fish is slowly scattered
13
Fish chips are cooked
14
We'll have the fish tablets and soup on the wood and celery
15
Half a spoon of pepper, garlic, onions, chili
16
The boiler is down to 70%. Hot
17
Just pour the hot oil on the fishBoiled fish Make Tips
Fish chips should not be too thin to break them, I can cook them well, but they need to be cooked earlier in the wood and celery