Fish fragrance
By VicentaLakin
Fish fragrance is a classic tradition. It's very common in almost every kitchen, and it's done differently. I feel like I'm going to cook this dish, and the main dish is going to be soft, the ingredient is going to be soft, and the sauce is going to be rich。
Recipe Recommendations
- pork 300 grams
- carrots 50 grams
- Black fungus soaked 100 grams
- bamboo shoots 100 grams
- oil 2 tablespoons
- Pi County bean paste 1 tablespoon
- salt 5 grams
- white sugar 3 grams
- MSG 3 grams
- soy sauce 1 tablespoon
- vinegar 1 teaspoon
- cooking wine 1 teaspoon
- onion appropriate amount
- red pepper of 2
- starch appropriate amount
- pepper a little
- Jiang appropriate amount
- garlic appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Fish fragrance
1
Slice the meat into an even, big chopstick
2
Salt, pepper powder, wine pickled for 10 minutes。
3
Add water starch to the slurry with a few drops of oil。
4
Put carrots on the cherries, cut the hairy black musk。
5
Skin the spring. Five, wash, cut。
6
Clean up, Chewie。
7
Put it in open water。
8
Pull out the cold water。
9
Slice the onions and peppers。
10
To the bowl, salt, sugar, odour, raw pumping, vinegar and starch mix are equal。
11
Hot, hot, hot, hot。
12
It's a good way to get it out。
13
Put the carrots on fire until they're dead。
14
Put gravy and carrots on the plate。
15
Save the bottom oil, put it in the ginger garlic。
16
Put it in the soybean sauce, little firecracker。
17
I'll put it in the spring, and I'll put it in the black ear。
18
Then put in the spare meat, and carrots。
19
The fire was fast and flat。
20
Cook into the bowl。
21
The main package, which is evenly juicy, can be shut down。
22
Get out of the pan, and you can come to the table。Fish fragrance Make Tips
1. The early pick-up of bowls can facilitate subsequent firing. 2. The quantity of spices can be adjusted to its own taste。