Juicy walnut fish
By VicentaLakin
For the cooking of river fish, it can be fried, made of stew and watered. Today, I'll make a juice walnut fish。
Recipe Recommendations
- grass carp art. 1
- edible oil 200ml
- Yuba 50 grams
- fungus 30 grams
- salt half a spoonful
- spiced powder 1/4 spoon
- Self-made monosodium glutamate 1/4 spoon
- soy sauce appropriate amount
- oyster sauce appropriate amount
- vinegar appropriate amount
- Pickled fish materials
- cooking wine appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- clove appropriate amount
- geranyl appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Juicy walnut fish
1
Prepare the grassfish one。
2
Go head to tail。
3
Slashed fish, thin, skinned fish. Fish hides and head tails and bone skins are collected and placed in refrigerators。
4
Pumps of fish are washed in the water, and a small basin is put into the fish slice (like tiles). Add wine, salt, peppers, centipedes, cloves and fragrances, and pick them up and make them for half an hour
5
When the tile fish is picked up, a spoon of starch is placed in the basin, evenly mixed with water。
6
A boiler was poured into edible oil and fire opened。
7
The oil is open to the fermented fish。
8
All the food is ready: the waffles are blown up and packed, the shrouded mackerel slices, the wood wash plates, the scratches of garlic on the soles, and the millipelines。
9
The boiler's boiling。
10
Pop onion ginger and pepper。
11
Add corrosive bamboo and mussels, salt, vanilla, home-made odor, soy sauce, beak oil and vinegar, and water starch。
12
Roll-out juice。
13
It's done。