Dry fish

By VicentaLakin

Dry fish
It's a good way to dry-burn most fish. I'm using fish this time

Recipe Recommendations

  • hairtail 200 grams
  • diced pork belly appropriate amount
  • onion a
  • Jiang a
  • garlic
  • Pi County bean paste One and a half tablespoon
  • glutinous rice juice Three spoons
  • green garlic two
  • soy sauce Half a spoon
  • sugar 2 tablespoons
  • vinegar a spoonful
  • chicken powder a spoonful
  • sesame oil few drops

Steps for Dry fish

  • 1
    Prepare some fresh fish and a one-point spare
  • 2
    Cream of ginger onions
  • 3
    Bring a cutter on both sides of the fish and put some salt pepper and ginger onion on it for 15 minutes
  • 4
    A little bit of water starch on the top of it when it's salted, and then it's boiled up to 40% of the hot-fried fish in the pan, and it's dry in gold. Pull! Out
  • 5
    We'll take the fish
  • 6
    Slice up the garlic and cut the meat
  • 7
    The bottom oil pours into one and a half spoons of soybean sauce and two spoons of soybean fire
  • 8
    Then you put in the garlic and the fragrance, and then you start to smell
  • 9
    And then you put it in the proper amount of water with the fish, and you just don't have the fish
  • 10
    And then the fire, and when it's only red oil and no water, it's like a map of the juice, and then a spoon of vinegar goes down and the garlic drops in a few drops. Pot
  • 11
    Completed Chart

    • Recipe Categories

    Recipe recommendation