The fragrance fish

By VicentaLakin

The fragrance fish
Baking fish, of course, is the best spicy taste, but the smell of sauce is essential if the elders and the children in the family are to share it. My friends and friends can't stop eating

Recipe Recommendations

  • fresh fish art. 1
  • dried mushrooms of 6
  • dried fungus 100g
  • celery 2 tablets
  • onion of 2
  • fresh kelp appropriate amount
  • tofu skin appropriate amount
  • bean sprouts 150g
  • Flammulina velutipes 150g
  • fried potato appropriate amount
  • peanuts appropriate amount
  • octagonal a little
  • geranyl a little
  • pepper appropriate amount
  • cinnamon a little
  • dried chili appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • Maotaixiang sauce 1 bowl
  • water starch 2 spoons

Steps for The fragrance fish

  • 1
    One piece of fresh fish washes and drys the surface water with kitchen paper towels
  • 2
    The back of the fish is cut and the fish is cut in half
  • 3
    One spoonful of ginger powder, three spoons of wine, two spoons of raw, one spoon of stork oil and one spoon of salt, evenly painted on the back, added ginger and garlic chips, and made more than an hour in advance
  • 4
    Get ready to go. Dry mushrooms and dry wood ears need to bubble early
  • 5
    Get the sauce ready
  • 6
    Two spoons of starch are watered. The point is to make a bowl of soy sauce — my formulation is three spoons of raw stork oil, two spoons of ketchup, two spoons of wine, one spoon of white wine, two spoons of ketchup, one spoon of sweet sauce, one spoon of soy sauce, one spoon of garlic sauce, one spoon of mushroom sauce, one spoon of salt, with a proper amount of clean water
  • 7
    Early preheat oven. The dish is painted with tin-paper oil, and the fish is rinsed, oiled, sent to the middle of the oven and baked up and down at 200 degrees for 25 minutes. I'm about 10 minutes from the middle of the road, and I'm gonna put another oil on the fish
  • 8
    Take a large, deep dish, and lay the ready food directly at the bottom of the grill, like soybean sprouts, golden needle mushrooms and fried potatoes
  • 9
    The boiler is pouring into peanut rice
  • 10
    One to two minutes of fire after the oil temperature rises
  • 11
    I'll leave oil on the bottom, half the onions, half the garlic
  • 12
    First, we pour in hard-to-executed foods like mushrooms, celery and musk, plus a spoonful of pepper powder, and the fire rises to seven
  • 13
    And pour tofu skin, sea belts and onions, with a spoon of wine, a spoon of raw and adequate salt, two minutes of fire
  • 14
    All the food is gone and it's almost delicious
  • 15
    I'll put all the dishes in the oven
  • 16
    The hot pot is oiled, and it's in the fire of eight centipedes, fragrances, cinnamon and peppers, so be careful not to get too hot. Leach all the decompositions and leave oil on the bottom
  • 17
    The onions, the ginger, the garlic and the dry pepper
  • 18
    Put in a bowl of sauce and a bowl of fresh water
  • 19
    It is quickly mixed by pouring into the water starch to prevent blocks from being formed and boiled in the middle of the fire. Salt and chicken on demand
  • 20
    Move the roasted fish into the deep dish, carefully. Put in the fresh sauce, put it in the middle of the oven, and warm it up 200 degrees and 10 minutes
  • 21
    From the oven, peanut rice and spices were spilled around the fish, with a little perfume. Done
  • 22
    Completed Chart

    • The fragrance fish Make Tips

    1. A sweet taste can be added to the sauce with a spoonful of sugar. My ketchup is sweet, so it's not necessary. 2. The number and type of dishes may be adjusted to their preferences。

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