It tastes like fish
By VicentaLakin
The way in which fish are cooked with their own water is to use peppers to make ginger, and most fish tastes other than theirs, it's a common home dish, a common formulation and practice for fish cooked by the Sasaru family. It's a common water cooking method for fish, usually for New Year's treats, and there's a souffle-cooked cooking method, or a curvature sauce method, or a steaming process。
Recipe Recommendations
- fish appropriate amount
- white jade mushroom appropriate amount
- pickled ginger appropriate amount
- pickled pepper appropriate amount
- laojiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- Shaxiang
- octagonal appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- rapeseed oil appropriate amount
- wine appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- green onions appropriate amount
Steps for It tastes like fish
1
Three-and-a-half pounds of bouquet, and four centimetres and a long section of fish bones. The head of the fish is cut apart and the head of the jaw is cut off into four pieces. The belly of the fish is coarse, cut to about two centimetres wide along the cortex, and the slashing knife on both sides of the vertebrae is cut to pieces. The water was immersed for two or three minutes and washed around twice, removing blood water. (The process of handling fish is first prepared in the steam pan to ensure the amount of water to be boiled for about 10 minutes. I'm not sure
2
Dry water preparation。
3
The amount of platinum mushrooms in eight to ten centimetres in diameter is torn apart by half of each and washed by water. The white mushroom is a fungus like a coarse gill mushroom, and if it's handled, it tastes better than any other fungus
4
Dry water filter。
5
The steam boiler boils for about 10 minutes in a non-empty evaporation chamber, or for the evaporation in a basin。
6
Dry-watered fish with five centimetres of diameter spoons, half a spoon of soy sauce, two spoons of rice wine (which can be bought or made on their own, which can be learned from my recipes, which can also be used for yellow wines, wines, white wines, and the ability of these wines to detach in order of order) are smoothed out。
7
Steaming white mushrooms also treats other food items. Four onions about 30 cm long. One centimeter in diameter, about four centimeters long and four or five. Four or five centimetres of pepper, depending on your taste, select the type and quantity of pepper. Four centimeters long, ten or so long. One centimetre in diameter, two centimetres in length, an old piece of ginger, a volume of garlic。
8
Ginger garlic, baking ginger pepper, flattening about two millimeters of fine grain. Dry pepper cut a centimetre long, onions cut two or three centimetres。
9
Five centimetres in diameter, half a spoonful of bean petal sauce, plus one fifth of the amount of ginger pepper cut。
10
And salting for about five minutes。
11
The hot pots of fire add about 200 ml of vegetable oil and heat oil。
12
Ginger garlic, add dry pepper, about 20 peppers, around eight centipede, saffron, etc. Half a minute of fragrance。
13
Joined with cut ginger peppers, 5 cm in diameter spoons of bean curd. Half a minute or so。
14
A spoon of soy sauce, just flip it。
15
Water of about 1.5 to 2 litres is added to the white part of the onions and the cover is boiled。
16
Boiled to the bottom。
17
Add mineral water bottle caps, four or so caps of salt (sweetly by taste), one cap of chicken sperm, tomix. Add fish head, fish ridge, fish tail, put in five centimetres of a diameter spoon, three spoons of rice wine (others, but not the same amount) and boil for about three minutes。
18
The time has come to even out the fish tablets, then spread the steamed white mushrooms on the upper layer, and the steamed juice, spread the remaining large onions and cover them for about two or three minutes。
19
Pick up the pan。It tastes like fish Make Tips
One, pickled fish, go first, then taste. The white mushrooms will be steamed so they won't smell too weird. When you're cooking, you don't have to be in the wrong order. Because of the high temperature required for fresh spices like peppers, peppers, saffrons, eight horns and so forth, it's not appropriate to have too much water in them before they taste, so the peppers will have to be put in later, then the sauce will taste. Four, the onion is white and the onion leaves have different processing times, so it's open and white when you're making soup. Onion leaves at the end. Five, salt and chickens are too early for long periods of high temperatures to wave too many nutrient micro-elements, but they can't be put in after fish chips, can't evenly taste, can't be rolled, and fish chips are fragile, so salt is chosen for fish bones. 6 Fish bones, fish heads and fish tablets are prepared over a longer period of time, so they are released first。