Sichuan
By VicentaLakin
Sichuan Chinese meat is a traditional Chinese dish, which, as a Sichuan, can only be tasted in the past few years. When we were little, we usually had to spend the New Year eating the sodium, remembering that the family blew up a big bowl and at night went to pick up one of them, and that smell was fresh. It's the same way the souffles and the souffles are fried
Recipe Recommendations
- grass carp appropriate amount
- sweet potato powder appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- spiced powder appropriate amount
- pepper powder appropriate amount
- eggs two
Steps for Sichuan
1
Cut fish into blocks, load them in the basin, add eggs and a suitable amount of red potato powder evenly mixed, start with chopsticks, and feel the fluid moving slowly down, and if it is dry enough to add a little warmer water, then no more。
2
Slice some ginger and garlic; do the sauce, and mix it evenly in fish bowls。
3
The boiler is oiled with more (if bubbles, such as vegetable oil, are eliminated and then fried), and when 50-60% of the temperature is hot (the oil surface is volatile and smoke begins to appear), it starts to be fried, keeping the fire slow。
4
After the gold and yellow side of the fish, the chopsticks continued to explode and the bowl was filled。
5
After the boiler is 80% hot, all the soyfish will be blown up for the last time, and they will be able to eat or steam the meat until the surface is yellow and then the soy-dry oil。Sichuan Make Tips
Fry foods are important for the temperature of oil: 30% do not react, 40% do so, 60% do so。