Boiled fish
By VicentaLakin
All-breed cooking, all-spicy. The shop's first-renowned specialty cooking fish are the only ones who get their hands on it. The spicy smell of marijuana, the soft taste. In particular, fish are white because of the fresh oil that they use, and they don't look color-free, but, like, they're from Sichuan, they're spicy and they're smelly. Tastes: Spicy. Fish chips are soft and smooth, and the entrance is ready。
Recipe Recommendations
- grass carp One treaty 2 jin
- soybean sprouts 250 grams
- chives 10 grams
- the pepper 5 grams
- chili 30 grams
- salt 5 grams
- chicken powder 3 grams
- egg white 15 grams
- sweet potato powder 30 grams
- dried chili 10 grams
Steps for Boiled fish
1
Scavengers are scavengered, their heads go to the tails, their bones are scavenged, and the fish are washed into thin pieces of fish, their bones are washed and dried, and the water is replaced by pickled pickles。
2
In the pot, pepper peppers and soybean sprouts are added to the sauce。
3
A boiler boils 5 grams of salt under water, boils the fish under the bone and is in the container, and waters the fish with sterilized sauce。
4
Pyramid peppers extract dried moisture from the water, and hot peppers are fried with peppers in the boilers and onions are poured on the fish。Boiled fish Make Tips
The key to cooking fish is the two steps of washing and salting fish. They are washed with salt and rinsing, and the slime of fish is essentially removed; salt, pepper, egg, salt and 10 minutes of starch. • When the fish are in the pot, the fire is high, and when the fish are down, the chopsticks are distributed quickly, and the colours are rolled out. At that time, the fish were 70% mature, 90% hot oil, and the remaining 10% dried up。