Flaming fish
By VicentaLakin
Method of production: 1) First, cod meat is cut into fish section 2) Carrot, pepper chop, spare. 3) Add a good piece of fish to the salted tablet and make four) and a proper amount of water to the water, starch, sugar, vinegar (note: the dish is salted, tasted, sweet, sour, not so much as sweet, soaked) and tastes better, and then melted into water
Recipe Recommendations
- Cod meat 300g
- carrots 50g
- green pepper 50g
- cooking wine 50g
- starch 200g
- eggs one
- salt appropriate amount
- MSG appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- onion 10g
- Jiang
- garlic
- salty and fresh
- sneak
- ten minutes
- senior
Steps for Flaming fish
1
First, cut the cod into fish2
Carrot, pepper cut, spare。3
We'll add the cut fish to the salt and salt4
And then you add a proper amount of water, starch, egg grabs evenly5
Fill it up in the pot, when the temperature is 50 or 60, and when the smoldered fish are evenly fed into the oil, they'll be replaced by gold6
Another pot, a bottom oil, an onion-cooked cooker, a bottle of wine, and a ration. Down7
Add a proper amount of water, then salt, smelt, sugar, vinegarFlaming fish Make Tips
This dish is mainly salty, with a little sweet, little sour, not sour. 2) The thick, plentiful level of 3) is accurate and cannot be too high or too low to be 4) and the fish bands that have been fried cannot be “groaned” in the soup juice for long, otherwise the fish bands lose their flaccidness and taste and affect the quality of the dishes. 5) The proportion of soup is appropriate and the thickness of the pickle is appropriate. 6) Other vegetables may also be used for the preparation。