Dry-burned fish
By VicentaLakin
The fish is dry and fragrance and salty。
Recipe Recommendations
- Jinchang fish art. 1
- onion appropriate amount
- dried chili appropriate amount
- sprouts appropriate amount
- pork appropriate amount
- coriander appropriate amount
- Pi County Douban appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- liquor appropriate amount
- pepper noodles appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- burn
- half an hour
- senior
Steps for Dry-burned fish
1
Go gill, go cheeks, go dirty, wash。
2
It is also easy to slash knives on the back of the fish and then add white wine, salt, ginger silk and onions in the order of 10 minutes。
3
Hot pots, oil pouring, and when the oil is up to 7 hot, the fish go up to the surface to dry incense。
4
Pull out the backup。
5
Hot pots, oils, when the temperature reaches 30%, a little bit of oil comes out of the pork, with white wine, peppers, ginger garlic, dry peppers, sprouts, pepper noodles, fragrances, soybean bean bean bean sauce, fragrances and water。
6
It's in the fried chowfish, sugar, stork oil, burning, turning the fire, covering it up for eight minutes, slowly gathering the juice into the soup. Take out a plate of fish, add onions to the soup in the pot, a few chickens and a little fragrance, and then get into the soup, a little onions and a little fragrance。