Fish fragrance
By VicentaLakin
Slurry and fish juice are the key. As for spicy is the soul -- there's nothing for me。
Recipe Recommendations
- tenderloin 200g
- bell pepper one
- carrots one
- dried fungus several
- eggs one
- starch 10g
- soy sauce 20g
- cooking wine 20g
- white pepper 2g
- onion, garlic and ginger appropriate amount
- rice vinegar 20g
- white sugar 15g
- Pi County bean paste appropriate amount
Steps for Fish fragrance
1
If you don't get it, take the carrot instead. Potato peppers and carrots are the chosen ones. Molybdenum. The spinal chords, the sticky silk。
2
pump the rib, spare: half an egg fluid or a little egg, 10 g starch, 5g raw, 10g wine, 2g white pepper, 2g salt, with a little water, to mix it into oars. put the spinal cord in, mix it in one direction, push it up, pick it up。
3
Carrot cheesy, tomato pretzels, mulches。
4
fish fragrance: 10g for wine, 15g for sauce, 20g for rice vinegar, 15g for sugar, water starch, evenly mixed。
5
Don't worry about it. Chrysin 1:3, this is also the key to fish smell。
6
All the food is ready。
7
The hot pot gets oiled and the spinal cords split。
8
The meat changes color, sprouts out。
9
Bottom oil fried carrots。
10
Carrots push aside, soy sauce and chili, red oil. I can't eat spicy. I don't want to let go next time。
11
Add tomato pretzels and mussels, flip out, add garlic, flip out。
12
Join the semi-circle and continue to fire。
13
Come on。