♪ The yellow-skinned yellowfish ♪
By VicentaLakin
The cupboards were made over the last few days, and a large bottle of yellow leather, which had been made early in the year, opened up and smelled, sour, and the smell of yellow skin was soaring, that it immediately came down. When it comes to this little fruit, many may not have seen it, because it is a fruit produced in the Guangxi region, and is out of Guangxi. The yellow-skin is a kind of yellow fruit, yellow and white, much smaller than the normal yellow-skin, but its skin is smooth, yellow-skinned, tastes sour and tastes sweet, and with a special fragrance that in the early summer, many people will eat directly for the heat and thirst. Of course, the locals will buy a dozen pounds, wash and dry salt and berry up, and make fish-screeched ducks and ducks in the usual。
Recipe Recommendations
- yellow croaker art. 1
- corn starch 3 scoops
- Shanqunpi 15 grams
- chives 1 piece
- coriander 1 piece
- ginger slices 4 tablets
- Zanthoxylum japonica 1 piece
- soy sauce 15 grams
- oyster sauce 5 grams
- cooking wine 10 grams
- pepper 1 gram
- hot water half a bowl
- salty and fresh
- braised
- half an hour
- ordinary
Steps for ♪ The yellow-skinned yellowfish ♪
1
Prepare the material, the yellowfish buys more than a pound, and the fish bowls in the house are barely fit, and there is always a position to jump the dragon door。
2
I'm going to have to wash the black membrane with a brush so the fish can stay warm。
3
Once the yellowfish is cleaned, and water is absorbed with paper in the kitchen, it's not sticky, and it sifts a layer of starch, which can make a protective film for the skin, even if you can't break it
4
Hot pots, in which a proper amount of oil is poured into them, into the yellowfish, which is covered with thin starch, and the small and medium fire is slowly fryed。
5
When one of them is cooked, it goes on to the other side, with a ginger chip on it, and the fish covered with starch is really stunned。
6
Combining soy sauce, platinum oil, wine, pepper powder and yellow and fresh water with sauce, pouring into the pot, boiling in the fire and cooking in the small flaming table, and pouring the sauce on the fish with a spoon。
7
Five minutes in the pan cap。
8
If you put a cinnamon onion, you'll be out
9
The perfect yellowfish is super delicious, it's sour, it's fresh