Scramble the yellowfish
By VicentaLakin
New Year's table will be filled with fish — more than Qiqing has shared with you today a dry-burned fish that was seen in a food show and adapted to its own taste. Yellowfish are more common in seafish, with less gills, garlic petals and fresh meat..。
Recipe Recommendations
- yellow croaker art. 1
- pork belly 100 grams
- soy sauce 15 grams
- vinegar 30 grams
- white sugar
- Pi County bean paste 1 teaspoon
- garlic 6-merous
- green onions 10 grams
- Jiang 10 grams
- cooking wine 2 teaspoons
- salt appropriate amount
- slightly spicy
- burn
- half an hour
- senior
Steps for Scramble the yellowfish
1
Food products: Yellowfish (cleaned up) five flowers, ginger garlic, soy sauce。
2
Porridge cut, and garlic cut
3
Following a distance of about 1.5 centimetres in the body of the fish, the blade is cut as deep as the bone is cut on both sides。
4
In the pot, there is an appropriate amount of edible oil, and the temperature is as high as 60 to 70% of the heat in the yellow fish. It's been a long time。
5
Leave a little bottom oil in the pot and put it in the bouquet。
6
I'll put it in the soy sauce
7
The bean petals come out of red oil, and they come out with the scent。
8
It's a roasted yellow fish
9
Add the proper soup and the yellow fish, and then the sauce
10
Add vinegar
11
Join the wine
12
Add a little salt and a spoonful of sugar
13
When the fire boils, it is made of it。
14
In the middle of the fire, the soup is made for about 15 minutes, and it can be shut down by reducing the amount of soup that is made from the fire。
15
It's finishedScramble the yellowfish Make Tips
One, if the frying pan is to be hot, a little oil is to be poured, then oil is to be poured, and when the fish is to be brought down, it is not to be rushed to the surface, and then it is to be turned when one of the shapes can shake. Two, the yellow fish will be cooked as much as possible, so it will be better to cook later and it will not be easy to disperse. 3. Be careful not to leave when the final juice is collected, and shake the pot from time to time to avoid the bottom。