Snack
By VicentaLakin
Recipe Recommendations
- grass carp art. 1
- ginger slices 4 large films
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- sugar appropriate amount
- white vinegar 2 tablespoons
- Pi County bean paste 1 scoop
- soybean paste 2 tablespoons
- salt appropriate amount
- green onions 1 segment
- garlic 2 cloves
- octagonal one
- hot water appropriate amount
- starch a little
- coriander 2 trees
Steps for Snack
1
Freshly slaughtered herbs are washed over and over again, stripping off both sides of the line (without photographs) and removing the tails of the fins, which, while not looking good, save a lot of space, so that the fish is still larger and the general domestic pot cannot leave the whole fish behind. I split the fish into two pieces, two blades, salt on the surface, salt on the stomach, ginger chips on the mouth of the knife and on the belly of the fish, wine and pickle for about 20 minutes。
2
The salted fish suck the surface moisture out of the kitchen paper towel。
3
Smash a thin layer of starch。
4
The iron pot is hot, more oil is put in, the fish is down, the fire is soft, and the bazooka is not moving。
5
It's not easy to break fish skins by turning over on one side to the gold and yellow。
6
Fried fish take out the spare。
7
We'll use the bottom oil in the pot to make a soy sauce。
8
It's a ginseng, an oak, a fragrance。
9
Pills, white vinegar, wine, sugar。
10
Hot water。
11
Pour it in soy sauce, burn it open, taste it salty, add salt when it's cold, and the soup tastes better than usual。
12
Fried fish, covered in a lid, turned into a little fire。
13
It turns around in the middle, and it can be served on fish with spoons and soup from time to time. I've been cooking for about 30 minutes. We have to leave more soup。
14
The good fish is taken out of the bowl and put on the fragrance。
15
Just pour the rest of the soup in the pot。
16
The finished product。