Scrambled fish
By VicentaLakin
Dry fish is one of the more fragrances in the river, which is red, salty and spicy and sweet, and is the best in fish。
Recipe Recommendations
- Wuchang fish art. 1
- semi-fat lean meat 80 grams
- celery 2 pieces
- garlic moss of 4
- red pepper half a
- onion half a
- ginger 1 block
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- Laoganma pepper oil 2 tablespoons
- medium spice
- burn
- three-quarters of an hour
- senior
Steps for Scrambled fish
1
The preparatory materials are illustrated。
2
Fish washes are cut with a knife and cut on both sides of the body, and the whole body is plastered for 20 minutes with a suitable amount of steamed fish oil, wine and salt。
3
Meat slices。
4
Garlic, celery, onions, pepper cuttin, ginger shredded。
5
The salted fish drains surface water with kitchen paper。
6
The boiler burns the bottom of the pan with ginger to prevent the fish skin from frying. It's burning up to 60%。
7
Flames in fish to the surface of gold, such as colour to prepare the pot. Be careful not to cut the fish off
8
The frying oil continues to be put in fat. All the fat gets dried up。
9
Then you put in all the ingredients except fragrance, and then you turn up the scent。
10
Add two spoons of hot peppers and a proper amount of raw and vinegar。
11
Add a proper amount of fresh water to boil。
12
It's a good fish fire。
13
And pour on the back of the fish the water from the pot, and then boil it to the thickness of the soup。
14
When you're in, you can eat it
15
The scent comes out