It's a real saloon
By VicentaLakin
A few years ago, I went to Suzhou and ate local fish noodles, which was mainly made by sour smoke, and came back thinking about it, and it happened that a cook told me how to make it, and it really tasted the same as what I ate in Suzhou。
Recipe Recommendations
- deep-sea fish pieces 1000g
- Shaoxing flower carving 250ml
- white granulated sugar 250g
- soy sauce appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- spiced powder appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- salty and sweet
- fried
- an hour
- ordinary
Steps for It's a real saloon
1
This time I chose deep-sea fish, because of the relatively small amount of pricks, the change of swords, the placement of all but the cuisine in the fish, the flatening of the fish with chopsticks, the milling of the fish for more than half an hour, the ability to roll twice in the middle, so that all the fish pieces can be evenly sequestered, according to their demographic taste。
2
Add pretzels to stainless steel pots and 250 ml of fresh water, boil them for five minutes and cool them。
3
Half a pound of sugar is divided into a flower sculptor with a small spoon until it melts completely into the sculptor, when the soup is thick as honey。
4
And pour cooled peppers into the sauce。
5
Put salad oil in a non-clave pan, burn the oil to 60% heat, and then put the fish in the pan, so don't flip it, and then flip it again. They are cooked and laid in stainless steel basins for 15 minutes。
6
Once again, the boiler is activated, the oil is burned to 70% heat and the fried fish are blown up, and then the fish is quickly placed in the soup juice, where you hear a clam, and the hot fish is quickly absorbing the soup。
7
You've been immersed for more than four hours, and you can eat the delicious sauerkraut。
8
It's my fish noodles, white water, salt and chicken, and I'll cook the hangers, put them in the green, put them in the bowl, and put two or three pieces of smoked fish in the bowlIt's a real saloon Make Tips
This dish can be both cold and pasta, but it's also quite good, with salty fish in it, and a dim sculpture。