The beamfish stew radish
By VicentaLakin
One of the things that must be noticed when a beamfish eats is that it has a hard fish prick, so it's best for a child to be a part of the belly of a fish, which is a long, small, relatively safe, and tastes the best, with a small, hard fish back, and a slower adult eating。
Recipe Recommendations
- Pinliangfish 1300 grams
- vermicelli 100 grams
- water radish 800 grams
- shisanxiang appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- salt a little
- sugar appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper capsule counting
- aniseed 1 capsule
- salty and fresh
- stewed
- an hour
- ordinary
Steps for The beamfish stew radish
1
The beams are washed clean, first by going to the table, then cutting their stomachs open with scissors, removing their internal organs, removing their fish gills, cutting off their long and sharp mouths, and requiring special emphasis on the fish blood on the fish, which must be removed or the fish tastes affected。
2
Cut clean fish to about 8 centimetres in order to make it easier to taste。
3
The radish was cleaned, cut up, sliced。
4
When it's hot in the pot, put it in cut peppers, big stuff, onions, ginger。
5
And pour a proper amount of soy sauce。
6
Add fresh water, boil a little salt and sugar, and put a needle in the beam, so that fresh beams don't need a bottle of wine, if they were not for the same day, and put a lid on the fire for 5.6 minutes, and then turn to the little fire and cook。
7
Powders are boiled with open water, and boiled to become big and soft, but with a certain degree of resilience, so that they are dry, so that they can taste good next and the impurities in the powder bars can be removed。
8
The other pot is filled with a proper amount of oil, onions, ginger fragrance, radish, spicy radish。
9
Put the right amount of 13, fried incense。
10
Powdering in, pouring the fish from the previous pot into the pot。The beamfish stew radish Make Tips
One, because of the use of sorbs to suck soup, a little more water is needed for the stew. The sting is bigger and harder, so don't cut too small to prevent fish stings from blending in. Three or more beams were cooked for about 20 minutes before and after, so that the smell of the fish could come out. Four, the radish must be fried, the chili in the radish must be fired, so the fish tastes good。