Fish fragrance
By VicentaLakin
Fish fragrance is a traditional Sichuan dish. The fragrance of “fish” is one of the complex types of fish, not one that is added to the salted fish, and the fragrance of the complex peppers, onions, ginger, garlic and other spices that arrive without fish but tastes of fish。
Recipe Recommendations
- black fungus 200 grams
- pickled pepper 10 grams
- carrots 20 grams
- bean paste 5 grams
- white sugar 10 grams
- mature vinegar 10 grams
- onion a little
- Jiang appropriate amount
- minced garlic appropriate amount
- sour and salty
- fried
- ten minutes
- simple
Steps for Fish fragrance
1
It's so hot that it's laced. Sichuan Piper Chet。2
Sichuan bean petals ready。3
Carrot Chess ready. The water was boiled and boiled in carrots for two minutes, with cold water, to the side。4
The sauce: one spoon, two spoons of vinegar, two spoons of sugar, one spoon of wine, evenly mixed。5
The rib is cut with corrugated silk, salt, wine, peppers, and pickled with starch in 15 minutes。6
The boiler heats up to the oil so that some of the little bubbles burn up into the meat, and the fire is evenly plowed out。7
The rest of the oil is put in garlic。8
Add a spoonful of bean petal sauce, bubbly。9
Go into Blackwood and carrots。10
Go into pepper。11
To the meat and spices. It's just a water starch。Fish fragrance Make Tips
This dish is made without salt, because the soybean sauce and the sauce all smell salt. If there's no pepper, there's no chili, but it's more authentic. Fish fragrance is heavy, sugar and vinegar must be increased。