Fish fragrance
By VicentaLakin
Fish fragrances: Composed of ricket, starch, salt, sugar, garlic, onions, raw onions, vinegar and green silk, black wood, etc. The quality of cooking: soft silk, soft ingredients. It's red and red. Taste characteristics: Spicy and salty, greasy. More food for consultation: tastes good。
Recipe Recommendations
- tenderloin appropriate amount
- green bamboo shoots appropriate amount
- fungus appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- garlic appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for Fish fragrance
1
The bowl is filled with starch, sugar, raw, salt, vinegar, fresh water for fish juice2
Put a proper amount of edible oil in the pot, and when it's hot, add soybean and garlic paste3
Put the meat, the wood, the silk in the pot, and it's even4
Put the fish juice in the pot, and when the fire breaks, we'll just have to turn it upFish fragrance Make Tips
The small secret book: 1. The meat must have been sullied first to be fresh. You can put it in the freezer for a while before cutting meat, which is easier to cut. 3. Dry wood ear bubbles with some dry starch co-bulbs can help to clear the dirty material on the ear. Pre-cooking should have a warm water bubble, and parts that are still constricted together after the bubble are not suitable for eating. Fresh wood ears contain toxins that are not edible. The black moor has the effect of active adhesive resistance, and people with haemorrhagic diseases are unfit to eat. Pregnant women should not eat too much. 4. At the end of the day, it tasted better