Sugar Jell-O
By VicentaLakin
Recipe Recommendations
- swordfish art. 4
- soy sauce 1.5 spoon
- balsamic vinegar
- sugar 2.5 spoon
- cooking wine 1 scoop
- qingshui 1 bowl
- onion appropriate amount
- salt 1 tsp
- garlic appropriate amount
- Jiang appropriate amount
- sweet and sour
- burn
- three-quarters of an hour
- ordinary
Steps for Sugar Jell-O
1
Swordfish, unfrozen2
Cut the fins on the back of the spine with the kitchen3
Go ahead4
Cut the fish, cut it open, remove the contents and the membrane5
When the abdomen of the fish are removed, you can see the red and black one under the membrane. Province6
Take off the red and black too7
It's completely clean8
Fix all the fish bands and keep the water in a net-eye container9
It's hot and hot. It's hot10
♪ Turning over when one burns ♪11
When the two sides are made, the spares will flourish. I bought four fish. They're fried in two12
Prepare sauce: 2 spoons of vinegar, 1.5 spoons of life Smoke13
Two spoons of sugar14
A spoon of wine15
A small spoon of salt. And then mix the juice16
Once the fish is cooked, there's some oil left in the pan, the color is so deep, it's not needed. It's hot and fresh. It's not too much oil17
Invert the sauce18
Boiling19
Add a bowl of water20
If you burn it, you taste it, you need something to add to it21
Let's get every piece of fish into the soup22
In the middle of the fire, you can shake the pan a few times, make the fish taste good enough, and turn the fish in the chopsticks when half of the soup is left23
When the soup is on one bottom, then a spoon of vinegar24
Shake the pot, make the vinegar evenly spread, and turn off the fire. I made this today, and there's part of the soup on the bottom of the pot, but it doesn't look like it's on the picture25
The finished product. There's soup juice on the bottom, and when you eat fish, you can draw some bottom juice. Of course, it's delicious