Des Moines
By VicentaLakin
It's not the Northeast, but it's the Heilong River. Demoly is a remote village in Heilong River, where the inhabitants have been fishing for generations. They make fish in a very special way: make fresh fish after slaughter for a period of time, and then put it into tofu, cabbage, powder bars, and five flowers for half an hour in old soup. I'm making a simple version of it today, without any flowers, but I don't want to go downstairs to buy..
Recipe Recommendations
- carp two pounds
- tofu a
- vermicelli appropriate amount
- cabbage half a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Baoquanling bean paste appropriate amount
- soy sauce a little
- salt appropriate amount
- pepper a little
- aniseed a little
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Des Moines
1
Prepare all kinds of material. Ready to begin。
2
Hot pots of cool oil. Put it in good fish
3
One fry and the other fry。
4
And then you add water, you put it in soybean, you smoke it
5
Then put on the garlic。
6
Put it all in salt and adjust the taste。
7
With tofu-cracked small fire, 20 minutes of stew, there is a constant need to use shovels to shovel the bottom of the pot in order to avoid sticky pots. After all, the gas stoves at home are not comparable to the large rural pots, which can heat up on all four sides, and the stoves can heat up from the bottom, so the bottom is a pan
8
Powder's good with hot water
9
The soup is served in a pot and the soup is poured on the cabbage so that it is ripe。
10
And then we'll put in a good powder, and we'll make a big fire for ten minutes。
11
And the fish in the pot, and the tofu, the tofu, the powder, the cabbage, then the cabbage, and the soup, and then a little fragrance. Out of the pot。Des Moines Make Tips
It takes some time for the frying of fish to turn over, because when it is not made, it removes the skin. There is also a need to use shovels to shovel the bottom of the pan to avoid making a pot. Powders are difficult to cook and need to be softed with hot water in advance, so they are easier to cook and the length of the cooking is avoided。