Dry-pot fish
By VicentaLakin
Since I made a couple of spicy pots at home, my mother's had to order one round at a time, and I'm so glad that I've made them, so I've been making them better every time. It's not as spicy as a dry pot, but it's a special smell of dry fragrance and a lot of vegetables you like. My mom likes to eat fish, so she's full of pre-cooked, fried, cooked fish, the whole pot tastes better than the outside ones! We've just changed the Manchuria. We can't smell the smoke when we cook. We can't even smell fish。
Recipe Recommendations
- hairtail art. 2
- lotus root 200g
- potatoes 200g
- flower mushroom 60g
- cabbage 60g
- lettuce 1 piece
- onion 60g
- oil 10g
- cooking wine 10g
- soy sauce 6G
- salt 2g
- onion 5g
- Jiang 5g
- garlic 5g
- dried chili 5g
- geranyl 1g
- Angelica dahurica 2g
- Pi County bean paste 20g
- Spicy fragrant pot seasoning 60g
- flour 60g
Steps for Dry-pot fish
1
They clean up and cut in part and add wine, raw, salt, onions, ginger and garlic for half an hour。
2
With a small frying pan, mounted on an attached shelf, the pot will not crush the flame. It pours in oil, and the salted fish is covered with powder, and it blows into the pot as much as two。
3
Just blow up all the fish pieces and get a spare。
4
Pick the frying pan, pour it in oil, put it onions, ginger, garlic, dry peppers, fragrances, white fragrances, little flaming incense。
5
Put it in the soy sauce and spicy sauce。
6
Put them in chips and potato chips, and a little fire to fry。
7
Add strips of mushrooms。
8
Tore the cabbage into pieces。
9
Put the twig into the roller。
10
Finally, they put onions into the onions and evened with salt。
11
There's another oil in the pot, with spicy sauce and garlic。
12
Put the fried fish in, flip it carefully and wrap it up. Finally put the fish on the vegetables。Dry-pot fish Make Tips
The fish must be picked up early so that the meat can taste easily and also smell. Fish can be saved with small frying pans, but more will have to be replaced because flour will get darker. 3. The length of time in which chips and potato chips are made is related to the thickness, and if they are cut thick, they must be fired for a little longer, and their thinness tends to change. The spicy casserole is powdered, and it also contains spices, and there is no need to release them. 5. In the course of a fire, it is important not to add water, so that it can be kept small and medium, so that the smell of a very delicious dry pot can become sour and sour。