It's too quiet
By VicentaLakin
Taian fish, popularly known as “smuggle fish”, is a famous dish in Chongqing's restaurant, located in Taian Town, south of Chongqing City. Taian town is the main traffic channel of Kawazu. Drivers who parked in Tai-An found fish that tasted beautifully and naturally and used special practices, which were then circulated everywhere. In the late 1980s and early 1990s, tasting fish became a big dish for Chongqing。
Recipe Recommendations
- Catfish 1500 grams
- bottom material 100 grams
- salt appropriate amount
- cooking wine appropriate amount
- black pepper appropriate amount
- sesame oil appropriate amount
- egg white appropriate amount
- sweet potato starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Soaked wild pepper appropriate amount
- pickled radish appropriate amount
- dried chili appropriate amount
- fresh Zanthoxylum appropriate amount
- boiled water appropriate amount
- chicken essence appropriate amount
Steps for It's too quiet
1
Raw material, onions, ginger, garlic, peppers, radish cutlets, dry pepper cutlets, fresh peppers, onions cut flowers, secret base material
2
Fish washes, dry moisture, pouring wine, and finally pouring wine out of the pot. Strawfish, white fish, flowers. They're used in this recipe
3
Four spoons of salt are flattened, and fish are mixed with their hands until the fish are glued. A spoon of about 1.5 grams is recommended for small pieces of fish head or for individual cooking (fish head tofu soup)。
4
Put in a proper amount of black pepper. Go get a taste
5
Put in sesame oil
6
It's in eggs and starch, and it's in more quantities than smooth meat. It's designed to wrap the starch with fish that doesn't boil when it's cooked, and then the skin feels a little soothing. You don't have mashed potatoes, you don't use mashed potatoes
7
Large amounts of vegetable oil pour into the pot, and when a large amount of smoke comes out, it goes into the puddle
8
It can blow up in one piece, keeping the fire in one piece for 10 to 15 seconds; it can also blow up in one piece, three or four minutes later. The aim is not to get cooked, nor to get fried, so that a little yellow can get started。
9
Another pot will be filled with appropriate amounts of vegetable oil, followed by onions, ginger, garlic, dry peppers, fresh peppers, wild peppers, carrots, and a minute of fire. They can be replaced by dry peppers and red peppers. I was left with all this stuff, so I used it. It's better to make chili. It's red, it's wild, but it tastes better. This recipe doesn't look so red with wild pepper。
10
Plugged in white open water, put in base material of 100 grams, measured in chicken. It's good to leave the fish empty. Don't pour too much。
11
The small and medium fire is slowly ripening the fish, shaking the pot over the course of it. About 7 or 8 minutes
12
Pick up the pot, throw the onions. The color doesn't look so red, it shouldn't be wild
13
It's almost over。
14
The secret base, the temptation on the tip of the tongue