Milk soup jumps fish
By VicentaLakin
Jumping fish, commonly known as flower jumping fish, or jumping fish, slinging fish, and the Wenzhou dialect, "Smuggle" (Winzhou Direct Translation), belong to the Smuggle Fish Section. He's been a big fan of China on the tip of his tongue. I'm not a triad, but I'm also a city along the Zhejiang coast that's been eating all kinds of seafood since childhood. The same diets are different in different places, including the “secret recipes” of each family. The most common thing we do here, except for pretzels, is make them with prunes, which is delicious. What I brought you today is a very thick and fine “milk soup jumping fish”。
Recipe Recommendations
- jumping fish 500G
- oil appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- onion appropriate amount
- carrots appropriate amount
- the Cordyceps militaris appropriate amount
- dried mushrooms appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Milk soup jumps fish
1
The beach-drying jumping fish..
2
Materials..
3
Jumping fish to remove their internal organs and wash the dry water
4
Hot pans with cold oil, 70% with ginger chips, onions..
5
Into the fish
6
It's a little yellow on both sides..
7
In fact, I’m not sure if I’m going to be able to make a good milk white. Leave it behind the paste, salt, sugar, chickens, carrots, peppers, onions for a minute。
8
It's finished, because it's yellow, and it doesn't affect the taste..
9
Final Map..Milk soup jumps fish Make Tips
The flesh of jumping fish is fine and tender, high proteins, low fats, high vitamin foods, fertilizing sun, haemorrhagic and convulsive。