Red burning bamboo
By VicentaLakin
Recipe Recommendations
- Yuba 250 grams
- Jiang 3 tablets
- garlic 2 cloves
- onion 2 trees
- spicy sauce 1 scoop
- salt 2 grams
- chicken essence 2 grams
- soy sauce 4 tablespoons
- soy sauce 1 scoop
- salty fragrance
- burn
- three-quarters of an hour
- ordinary
Steps for Red burning bamboo
1
Two spoons of salt and an appropriate amount of warm water were added to the basin and put into the corset for half an hour。
2
soaked mackerel cut to about 4 cm。
3
Ginger, garlic and onion cut the end, and a spoon of spicy sauce, which can be replaced with soy sauce。
4
Hot oil in the pot, and fried in the pot。
5
When the scavenged bamboo was golden, the controlled oil was produced。
6
The bottom oil, the ginger, garlic, the little onions。
7
Add a spoon of spicy sauce and fried red oil。
8
A suitable amount of fresh water is added to the pot, with raw, old and pepper powder converted to red sauce。
9
Burn the mackerel in the pot for 10 minutes, then collect the juice and bring in a little salt and chicken。
10
The finished chart。Red burning bamboo Make Tips
One, a immersion of scavenging bamboo is prone to decay with open water and too long with cold water. It's so easy to bubbling and flattening, fried bamboo makes a better taste. Ten minutes of fire after entering the pot, so it's enough to absorb the taste of soup