The seafish
By VicentaLakin
The diary once described the fish as a pseudonym. Nutritional values are high. It's too small, it's usually fried. It's so hot that bones can eat together. We locals like to make pickles. But it tastes salty, and I do it this way, not a fish-eating husband。
Recipe Recommendations
- Sea carp appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- qingshui appropriate amount
- salty and fresh
- stewed
- several hours
- senior
Steps for The seafish
1
Because of the process of washing fish, with fish in their hands, taking photographs in their hands, it's too difficult to wash materials. Onions washed, onions cut, ginger slices. The fish remove the intestines, do not go to the top, and the fish rest with a knife, which is easy to taste。2
High pressure pots (no electric pressure pots, this water cannot spread out, it is hard to eat, friends' lessons) are laid on the bottom of the pot on onions, and then on top of the fish, which is not stacked. A little salt, an estimate of the total amount of salt that can be used, it's about a few layers of fish, and I usually put three to four layers of fish, not too much salt. Then we put onions and fish. Repeat the order until the fish is released and the fish lay a ginger blade. The rest of the onion can also be put on. Salt, peppers, wine, sugar, vinegar, raw, all in the right amount. Finally, clear the water and put it below the top level。3
The pressure pan covers, the fire opens, until the pressure valves start to turn, turn into fire, but still keep the pressure valves running, draining water vapour for about 40 minutes, depending on the size of the fish you make, you make one layer, and the water must be small, 40 minutes early. Feels like the soup's almost out. Turn off the fire。4
When the safety bolts of the high-pressure pan fall, the boiler, the dryer, the fish bones are sore, and it becomes fish mud。The seafish Make Tips
Sugar is about two to three times the total salt. The amount of vinegar and wine is added to the usual fish usage. A little bit more vinegar, too。