Dry fish
By VicentaLakin
FISH NOT ONLY TASTES GOOD, BUT ALSO HAS A HIGH NUTRITIONAL VALUE. ITS PROTEIN CONTENT IS TWICE AS HIGH AS THAT OF PORK AND IS OF HIGH QUALITY, WITH HIGH HUMAN ABSORPTION. FISH IS RICH IN SULFAMIDE, NUCLIDE, NICKRIC ACID, VITAMIN D AND A CERTAIN AMOUNT OF CALCIUM, PHOSPHORUS AND IRON. DRY-BURNED FISH — SALTY SPICY, ENTRY BACK。
Recipe Recommendations
- yellow croaker 750 grams
- pork belly 100 grams
- Pi County Douban 30 grams
- soy sauce 20 grams
- yellow wine 15 grams
- salt 2 grams
- white sugar 15 grams
- pepper appropriate amount
- onion appropriate amount
- rice vinegar 10 grams
- garlic appropriate amount
- Jiang appropriate amount
- slightly spicy
- stewed
- ten minutes
- simple
Steps for Dry fish
1
The fish is handled cleanly, the meat cuttin, the onions cut small, the ginger, the garlic cuttin, and the bean bean cut。2
The water on the dry fish is wiped or controlled, and the cutter on both sides of the fish is not easily too deep。3
It's hot, it's a little oily, it's put in fish when it's 80% hot, and it's fried to two sides。4
Another pot is filled with the right amount of oil, which will be boiled out and turned into a fire, and will be put into the soybean petals of the county when the temperature is reduced。5
The soybean petals and the broccoli are made out of red oil, onions, ginger, garlic, and incendiary fire。6
I'll put it in the wine and soy sauce。7
A proper amount of hot water is poured, salt, sugar, peppers are burned open。8
Put the fried fish gently in the pot and cover it。9
Turning into a small fire and turning over for five minutes。10
When the soup is so thick and oily, the fish is taken out。11
The fire burned and poured on the fish。Dry fish Make Tips
It's not easy to use the soybean petals again, but it's better to use a wider shovel salt, because the soybean petals and the soy sauce are salty, and you have to shake the pan before the fish skin is sticky. Pot