Hotfish
By VicentaLakin
The competitive edge of their core products, such as special ingredients, secret formulations and rigorous frying processes, has been ensured by the “spicy, fresh, fragrance, long-sweet” specialty of the river, rich nutrition, excellent taste, intellectual wisdom and safe green health care. The golden puddles are taken from the fresh fish, from the formulas for civilian food therapy, from the aroma, from the spicy, and from the all-vegetable, all-vegetable, all-vegetable pans. And they are integrated into a dozen or so expensive pharmacists, with fresh fish that are uncooked, smelly, red, fragrancey, unattractive, healthy and green。
Recipe Recommendations
- fish 1500 grams
- secret base material 300 grams
- Tang Cai appropriate amount
- salt appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- dry pepper appropriate amount
- green onion appropriate amount
- coriander appropriate amount
- white pepper appropriate amount
- sesame sesame oil appropriate amount
- peanuts appropriate amount
- laoganma appropriate amount
Steps for Hotfish
1
Raw materials are prepared and all food items are washed up。
2
Fish slices are washed, dry water is dried, wine is poured in, and the wine in the pot is released. Strawfish, white crotch, flower bouquets, using white crotch, weighing 3 pounds, killing 2 pounds and 4 taels。
3
Six spoons of salt are flattened, and fish are mixed with their hands until the fish is glued. Because of the size of the head, it's better to pick it up alone. Caution: Salt is too many to taste when it's cooked, so much more than less。
4
Put a proper amount of white pepper in it
5
Pour a proper amount of sesame oil, tinkle。
6
Put a proper amount of starch in order to increase the tenderness of fish. If the starch is particle-shaped and needs to be diluted with water, it is recommended that it be powdered. Note: Don't put too much starch on it, or you'll have to pass out when you cook。
7
Onion cut, garlic cut, ginger cut
8
Dry peppers, dry peppers wash their surface dust with fresh water, and dry peppers are easily smelted. I don't like spicy. The red peppers are better, the green peppers are more aroma, they are selected according to the circumstances, and the green peppers are used in this recipe。
9
Put plant oil in the pot to heat. Seed oil, corn oil, peanut oil, salad oil can be used. There must be more oil and less taste, and it is suggested to put 150 to 200 grams。
10
When it's 40 or 50% hot, it's pouring in
11
It was then poured into the chili section and the pepper, and it was turned down a little bit and made for half a minute。
12
Enter the secret substrate and add 1 to 1.5 litres of hot water. Attention: Hot water
13
The burning of boiling soup, which is put into fish head, 4 spoons of salt, 2 spoons of chicken, and 10 minutes of drying up of the fire, releases the smell of the bottom and fish head。
14
Bring out the cooked fish head and get ready for the saucer。
15
Take a small bowl and put it in garlic, peanut shredded, fragrance, sesame oil, godmothers, onions, spices. Note: It's better to make peanuts smell better before they break。
16
The soup comes out of the pot and goes into the saucer, so if you like spicy, you can have more oil。
17
When the saucer is finished, you start cooking fish chips. There was a small fire, which was put in one piece and then all of it was turned from the fire to the fire. Observe fish chips in the pan until they are all white for about three to four minutes。
18
Get ready to eat
19
Make it look good
20
It tastes good
21
Secret base, code on the tip of the tongue
22
After the fish is finished, I'll cook. I'll put mushrooms, gins, bean skin. It's recommended not to cook with fish。
23
Fill it up, keep it running。Hotfish Make Tips
One, the oil needs to be put in a lot, and the tastes are all oily. 2. Fish mix is appropriate to the base to be strong. If salt is to be sufficient, it will only be salted in the saucer。