It's my family

By VicentaLakin

It's my family
Fish use sea eggs as a staple and make a family happy for their food。

Recipe Recommendations

  • duck eggs of 6
  • fat 100g
  • horseshoe 80g
  • pork bone 1000g
  • dried cuttlefish 200g
  • meatballs appropriate amount
  • cuttlefish appropriate amount
  • fish ball appropriate amount
  • Fish skin dumplings appropriate amount
  • ham appropriate amount
  • fresh shrimp appropriate amount
  • pork skin appropriate amount
  • Chinese cabbage core buds appropriate amount
  • winter mushroom appropriate amount
  • Winter bamboo shoot slices appropriate amount
  • quail eggs appropriate amount
  • black fungus 8g
  • mushrooms 8g
  • fans 30g
  • salt appropriate amount
  • chicken powder appropriate amount
  • ginger 25g
  • white pepper
  • yellow wine 50ML

Steps for It's my family

  • 1
    sea eggs: 6 duck eggs, 100 g fat, 80g horse hoof, 8g black wood, 8g mushroom, 30g fans, salt, proper chicken powder. sea egg preparation: black wood, mushroom bubble twirl; fan hair; duck egg dissipation with a little salt; fat twirl; horse hoof twirl。
  • 2
    (b) Sea eggs: 1; fat silk in a frying pan; 2; mid-flammation in half a minute to a little oil; 3; mushrooms added and continued to be fried in half a minute; 4; wood and horseshoes added in one minute; 5; fans in half a minute, with a little salt and chicken powder added; 6; fire off, boarded and cooled. Chestnuts: Don't overdo the fatty, don't make the oil, don't make it out of the oil, don't make it out of the oil; when you join a fan, you might stick the pot a little bit, which is normal, just speed it up, and don't add water。
  • 3
    Sea egg production: 1, preparation of a square hot bowl and coating of a layer of vegetable oil on the bottom of the bowl and inside the wall; pouring of half of the egg fluid; 2, flatting of the main material that has been cooled; 3, placing of the remaining half of the egg fluid on the main material; 4, the egg fluid must be fully immersed in the main material and, if the egg fluid does not cover the main material, the excess main material must be caught; 5, placed in the steam pan, the fire will be shut down for 20 minutes while the fire is fully condensed; 6, with a small knife, the whole of the wall of the bowl, the egg will be cut off from the bowl wall and the sea egg will be cut off。
  • 4
    Petty: The walls of the bowl are oiled so that they are ready to fall out when they are steamed; the slices must not be too thin and too thin to boil when the eggs are steamed. Scripts are much less, not too much, more egg fluid than they are, and if they are not fully packaged, they may lead to a breakdown of the middle. After all, duck egg fluid is the adhesive。
  • 5
    preparation of soup base formulations: 1000g pig bone, 200g dry ink fish, 25g ginger, 10g white pepper, 50ml yellow
  • 6
    food preparation: bone wash is sufficient without water; dry ink fish are required to be immersed for more than five hours with warm water and 30 g alkalin in advance, with large slices of the skin to be removed from the bone; stew is made: these ingredients are placed together in high-pressure cookers and covered with water. the fire went to the top, and the minor fire continued for 20 minutes。
  • 7
    Family pallet: meatballs, fishballs, fish dumplings, ham meat, ink, mushrooms, winter chips, quail eggs, shrimp, meat skin, cabbage gravy。
  • 8
    1. Placing large cabbage buds on the bottom and around the bottom of the pot; small stickers: placing vegetables such as cabbage and soybean sprouts on the bottom and around the bottom can effectively prevent the main ingredient from curing the pot。
  • 9
    2. The other ingredients selected shall be placed in the casserole in order; the tipter: quail eggs shall be boiled with water (after the eggs are cooked, they shall be boiled with hot water, they shall shake hard in the pot so that their crumbs are broken, and then they shall be immersed in cold water for a moment, so that they shall not be sticky); the skin shall be slashed after the hair has bubbled, shrimp shall be screeched with ginger paste, screeched with salt water, and inks shall be extracted from the bottom soup pan
  • 10
    3. Put the cut sea eggs in the centre and pour them into the soup. Petty: The soup doesn't have to cover the food. It's only eight cents high. Because while cooking, cabbage and so forth is easy to spray。
  • 11
    3. Put the cut sea eggs in the centre and pour them into the soup. Petty: The soup doesn't have to cover the food. It's only eight cents high. Because while cooking, cabbage and so forth is easy to spray。
  • 12
    4. Put the casserole on the stove and then boil the fire, then turn it into a light and feed it for 20 minutes, add appropriate salt and turn it off. The fragrance of the fragrance, the sight and the taste of the feast are spreading. Little pastor: Always guard the fire when it starts, and prevent the spilling of soup when it boils, and change the fire before it spills. Otherwise, it's all the more fragrance。

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