Fat fish
By VicentaLakin
the fishes of milk and soup -- like "milk" is not milk, tastes better than milk, and an old man's child likes to drink the soup! the qingjiang fatfish, a large, economic fish, has a fine meat, fat and no thorny body, with a protein content of 13.7 per cent and a fat of 4.7 per cent, and is referred to as the top of freshwater-eating fish. various vitamins and micronutrients, such as proteins, carbohydrates, calcium, phosphorus, nickric acid, vitamins a, b, b12 and so forth, are good supplements. it's just for making soup
Recipe Recommendations
- fat fish 750 grams
- lard 50 grams
- salad oil 50 grams
- Jiang 15 grams
- rock sugar 2 grams
- broth 200 grams
- boiling water 1000 grams
- cooking wine 10 grams
- onion 100 grams
- salt 3 grams
- chicken essence 3 grams
- salty and sweet
- stewed
- half an hour
- simple
Steps for Fat fish
1
Fat fish are naturally unfrozen, wash their saliva, onions, and ginger slices. The fat fish used this time is a fast-frozen fish lock, and it's packaged and can be unfrozen
2
(b) When the boiler is hot, the oil is oiled (with pork oil, salad oil) and when 70% of the heat is hot, it is made of ginger paste
3
When you're done with the ginger, you put it in the fat fish. White
4
Into the water, 1,000 grams of wine, boiled and made foam
5
Into the soup 200 grams, put in the ice candy, boiled in the fire for five minutes, served in the fire for 15 minutes, and the soup turned white
6
Add salt and chicken
7
Put flowers on your feetFat fish Make Tips
1. Using mixed oil tastes better.
2. Do not repeatedly turn the fish when pan-frying.
3. Be sure to use boiling water.