We're going to have to make a fish at home

I'm a cook with 20 years of amateur cooking experience. He has attended short-term training at the Shaanxi School of Cooking and has had the privilege of receiving the personal guidance of Mr. Jung Xinmin, a master cook in China and a master cook in the special class. Under the teacher's professional guidance, he won the Gold Award for the Sunshine Amateur Cooking Competition with the help of a Sugar Jell-O. The 13-year-old stay in Food in the World is inextricably linked to this. Many like-minded friends have been met and precious friendship has been reaped. In the autumn of 14 years, there was a great deal of perseverance and hopelessness in the heart of the ‘American sky' for work reasons. I love cooking, and as the years go by, I feel like it's an old cuisine, as long as it's fragrance. Now, I'm back from my new life, Food in the World, a family-like place. In the days ahead, we look forward to sharing more professional and wonderful foods. Note: All recipes published in English and English are written by professional cooks。

Recipe Recommendations

carp 750ｇ
pork belly 50g
onion 25g
octagonal of 2
dried chili 10g
cornflour 40g
oyster sauce 8g
soy sauce 8g
cooking wine 10g
soy sauce appropriate amount
fresh soup 300g
coriander 3g
Jiang 25g
garlic 25g
red pepper 3g
salt appropriate amount
balsamic vinegar 8g

salty and fresh
stewed
three-quarters of an hour
ordinary

Steps for We're going to have to make a fish at home

Five flowers, platinum, fragrance

The carp was killed and purified, and the line was extracted gently from the head and tail. Fish on both sides of the body typed a machete。

Onions, ginger, garlic, dry pepper, eight horns

Taste sauce: pelican oil, taste sauce, salt, wine, old smoke

Drying fish bodies with paper in the kitchen

They're making powder on fish

Oil in the pot, 60% heat, carp in, immersed on both sides of the fire into colorful gold

Get the controlled oil

Another pot, oil, 50% heat, onions of garlic, dry peppers, eight horns, fragrances, and five flowers

Turn the fire on to five flowers and roll it in

Bring fresh soup

Carpfish, burned by fire, replaced by a small fire (approximately 13 minutes). During this period, the bottom of the pot is moved gently, with the use of a spoon to pour soup on the fish and promote the maturity of the fish。

Load the plate. Spray the platinum