How to make Fish fragrance - VicentaLakin's Recipe

A special traditional dish, known for its fragrance of fish, belongs to the river. The inspiration came from the old cuisine, which was created by Sichuan chefs during the year. The main ingredients are pork, black wood, etc., which varies according to practice, but mostly carrots, bamboo, pepper, etc. The pork is sewn with 30% fat and 70% thin, and it eats freshly. It's red, meaty, fresh, fishy. The smell of fish does not come from fish, but is made of onions, ginger, garlic, sugar, salt, sauce, etc. The fragrance of the fish and the fragrance of the after-smelt, another term, “smelling of the after-smelt”. The most important complement to the Yushang series is Sichuan chili sauce. The main food is made of sichuan spicy bean petals and other sauces, which are thick and long, fragrance and infinity, and are called fragrance. Prior to the 1970s, the restaurant menu had the name "Smoke" on it。

Recipe Recommendations

Jing Rou 150 grams

red pepper a

Soaking fungus 50 grams

bean paste One and a half teaspoons

soy sauce two teaspoons

cooking wine a teaspoon

white sugar three teaspoons

balsamic vinegar a teaspoon

ginger appropriate amount

minced garlic appropriate amount

green onion appropriate amount

pepper appropriate amount

cornflour appropriate amount

Steps for Fish fragrance

Prepare the food, the meat, the hair, the wood, the pepper

A little bit of salt, some old smoke, some powder, a spoonful of wine mixed up for 10 minutes, some soy sauce cut, a ginger and garlic cut off, onions cut, a small bowl of water put into two cups of tea, three spoons of sugar and a spoon of vinegar set aside