Fish fragrance

1

The spinal twirl, with pepper powder, ginger powder, pepper powder, wine, raw, a little salt。

2

Carrots, tweezers。

3

The meat is mixed in one direction with a little water. Bringing water into the meat, making the raisins out, softening the taste. A small number of times until the silk looks full and bright。

4

That's the state of the meatline after a few times。

5

Put a little starch on it。

6

Slurped silk, a little oil, evenly mixed, spare. It's about making it dry。

7

Let's start with oil. The aim is not to stick the pot。

8

Two spoons of vinegar

9

Half a spoon of sugar。

10

With a proper amount of starch, almost a spoon. Finally, an appropriate amount of water. More soup, more starch and water. It's the best way to eat。

11

Get on the garlic。

12

Hot pot, cool oil。

13

When the temperature is 40%, it drops into the meat. It's cold and slow。

14

Scrambled silk changes。

15

Put a little oil in it, get a little garlic in it. It's a little sticky when it's fried. It doesn't matter. It's not too big. It smells good。

16

Put a spoonful of bean petal sauce down. More spicy for you. My son doesn't like spicy, I'll put a spoon in。

17

When the soy sauce came out of the red oil, the fire started, and the carrots, the wood, and the fried. That's when the fire has to be big, with a little water, and all the ingredients cooked up. The water also needs a little bit of water. There's too much water, and the temperature in the pot will drop at once, and the cooking will not taste good。

18

Joined with good meat。

19

Inverted in the adapted juice. At this point, the newcomers may face two scenarios. A starch is missing, and the soup is watery. It's all right, turn it off, put a little starch in the little bowl, put less water in the pot. It's a lot of starch. It's all scrawny. This is easier, with direct water. But don't add too much at once. A little more until as shown in the figure. Yes! Enjoy

ONE, A LITTLE WATER IN THE MEAT, MIXED IN ONE DIRECTION. BRINGING WATER INTO THE MEAT, MAKING THE RAISINS OUT, SOFTENING THE TASTE. A SMALL NUMBER OF TIMES UNTIL THE SILK LOOKS FULL AND BRIGHT. A LITTLE STARCH AND OIL. TWO, A LITTLE MORE SODIUM AND WATER IF YOU LIKE. IT'S THE BEST WAY TO EAT. 3/ INSERTED IN THE OIL PAN WITH BAMBOO CHOPSTICKS, WHICH INDICATE HIGHER TEMPERATURE IF MORE OIL FLOATS AROUND THE CHOPSTICKS. 1 IF IT'S FRIED PEANUTS OR SOME OTHER FRIED SNACK, IT'S STILL CALM TO POUR THE OIL IN THE POT FOR HALF A MINUTE, WITH A WARMER HAND ON TOP OF THE BOILER, THE TEMPERATURE WOULD BE PERFECT, AT WHICH POINT IT WOULD BE 20% HOT. WHEN THERE IS NO SIGNIFICANT CHANGE IN THE BOILER, THERE WILL BE BUBBLES AROUND THE CHOPSTICKS, WHICH ARE ABOUT 30 OR 40 PER CENT CALLED HOT OIL, ABOUT 90°C ~ 130°C, WITH A CALM SURFACE, SMOKELESS AND SOUNDLESS SURFACE, A SMALL AMOUNT OF BUBBLES WITH SAND AND SOUND WHEN RAW MATERIALS ENTER THE POT, AND A RAPID DECLINE IN THE TEMPERATURE OF THE OIL, WHICH WILL BE SUITABLE FOR DRY RINDING, SCREECHING, SKIING AND MAKING SOFTER DISHES. IF THE OIL IN THE POT IS BURSTING AND SOUNDING, THEN THE OIL IN THE POT IS 50 OR 60% HOT, ALSO CALLED HOT OIL, ABOUT 140°C - 180°C, OIL SURFACE FLUCTUATIONS, FLIPPING AROUND, AND A SLIGHT RISE IN GREEN SMOKE, WHICH IS THE MOST SUITABLE FOR FRYING, SOFT BLOWING, ETC., WITH MORE GAS BUBBLES AFTER THE RAW MATERIAL ENTERS THE POT, ACCOMPANIED BY A NOISE. AT 50% HEAT, THE SURFACE OF THE OIL BEGINS TO CHANGE SIGNIFICANTLY, WITH CHOPSTICKS PLACED IN THE OIL AND SMALL BUBBLES CAN BE SEEN. SOFTLY FRIED PRAWNS, FRAGRANCES, PRECIPITOUS LEAVES, ETC., ARE MORE SUITABLE WITH THIS TEMPERATURE。