The fragrance of yellowfish

By VicentaLakin

The fragrance of yellowfish
A private dish from the Fish Kitchen - the fragrance of yellow flower fish. The night-to-night relationship between the scabs and the scabs ended up in a one-night stand with the slag and completely ruined the scab. However, it's a good match for the slag. It's a passion for the fragrances and the squirts to blend. But that's not enough. Yellowfish must be out of the game before they can make a final love. And then there was no more water in the pot, except beans and oil, and it was time for the hostess to show up and finally get close to the soybean, which is the perfect match。

Recipe Recommendations

  • yellow croaker 500G
  • labadou 100g
  • pork fat 100g
  • green garlic leaf 1 piece
  • ginger 10g
  • cooking wine 25ml
  • salt 10g
  • soy sauce appropriate amount
  • water

Steps for The fragrance of yellowfish

  • 1
    battery: 500 g; yachie: 100 g; pig fat: 100 g; garlic leaf: 1; ginger: 10g; wine: 25 ml; salt: 10g; sauce: appropriate quantity; water: 100-150g。
  • 2
    food handling: 1: yellowfish washes off their cheeks, drys up their internal and external moisture, so that 10 g salt is evenly plastered on the surface and inside; covered with membranes, placed in refrigerators for 12-24 hours
  • 3
    AFTER THE PIG'S FAT SKIN IS REMOVED, AFTER CUTTING THE SUPER THIN (AS THIN AS POSSIBLE) THE KNIFE IS CHANGED TO AN IRREGULAR SMALL PIECE (ABOUT 1 CM ON THE SIDE). REMEMBER: IT HAS TO BE THIN AND THIN, IT HAS TO BE SPECIAL。
  • 4
    3. GINGER SLICED THIN, CHANGED TO A SMALL, IRREGULAR BLADE (APPROXIMATELY 1 CM LONG)。
  • 5
    Four, garlic loaf slash。
  • 6
    Practice 1: A small amount of vegetable oil will be placed in the pot, a small slice of pork will be put in, and a small fire will be blown up to 85% of the oil。
  • 7
    1-1, when the fat slices are slightly dry and lightened to gray, pick up the oil sludge quickly and dry up。
  • 8
    2. Half of the oil in the pot shall be used for other purposes (e.g. cuisine), the salted fish shall be drained of surface moisture, the whole shall be placed in a pig's pan, and the fire shall be dried up to the surface yellow。
  • 9
    2-1, flip the other side to yellow. When the two sides are cooked, the fish will be set up。
  • 10
    3. At this time, use the fish oil left in the pan and put it into the ginger tablet。
  • 11
    3-1, turn the fire into a fire and put the beans in the fire for about a minute。
  • 12
    3-2. Put a little bit of sauce and water in the fryed fish, add a minute and a half for the platinum, turn over the edge, then a minute and a half for the platinum to ensure that the fatness of the back of the fish is ripe and that when the soup in the pot is dry, turn off the fire and remove the plate. Remember: Water can't be added at a time, so it's very slow to collect oil, and fish boils can affect the taste of fish. When drying pots are ready to add water as needed。
  • 13
    When the fish came out of the pot, it was left with the larvae beans, without firing, and it was put in the fried pellets and garlic leaves and made three cold pots。
  • 14
    4-1, water the coldly cooked rags, oil and garlic on the fish。

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