Fish fragrance
By VicentaLakin
Fish fragrances are known for their fragrance and are inspired by pepper fragrances, which, although created only during the years of the Republic by Sichuan cooks, are well known in the canteen. The fragrance of fish, which is red and rich, tastes spicy and salty and soft, is a choice for food。
Recipe Recommendations
- pork loin 200 grams
- winter bamboo shoots 30 grams
- black fungus 20 grams
- ginger 15 grams
- garlic 6-merous
- chives 2 pieces
- vegetable oil 15 ml
- cooking wine 5 ml
- egg white one
- starch 3 grams
- salt appropriate amount
- white granulated sugar 20 grams
- soy sauce 20 ml
- huadiao wine 10 ml
- white rice vinegar 15 ml
- fish-flavored
- burn
- half an hour
- senior
Steps for Fish fragrance
1
Food is ready。
2
Twisted and lacerated。
3
One hour of immersion in the water, two or three changes in water in the middle, the filament colour is white and recovered。
4
The meat will be filled with salt and wine, blended, purified, emptied with full hands and mixed, and softer。
5
The squeezing of meat is added to 3 grams of starch, which continues to be smoothed, and finally added to the edible oil, which is fully pacified once again, with freezers。
6
The wood is purified, the ginger and garlic are cut off, and the pepper is cut。
7
Make sauce: add white sugar, soy sauce, sculptor, white rice vinegar, 2 grams of starch to the bowl。
8
Another pot, the water boils, makes the winter silk, removes the taste of bitterness, and extracts the spare。
9
The boiler, the proper amount of oil, 50% of the heat, the pickled silk, and the fire quickly slipped to white。
10
Push the meat to the side of the pot and put the other side in the peppers and make the scent of it and mix it with the meat。
11
Put it in gingertails, garlic tails; put it in mussels, twirl, twirling, pouring it into fish juice, evening it up fast。
12
Just put a few onions in it。
13
Out of the pot, pallet。Fish fragrance Make Tips
The rib meat is the first choice and is fresher. Piper peppers are cut thinly in front of the pot so that bright red oil can come out. Two, the fragrance of the fish must be hot, the fire must be big and the pot must be strong. Three, fish fragrances say, “No oil, no soup,” and fish fragrances must be condensed. The garlic will be cut to pieces, boiled to the souffle with peppers, made to the fragrances, and made to eat in the mouth without feeling spicy。