Fish chicken silk
By VicentaLakin
IT'S AN ORDINARY MEAL, IT'S DIFFERENT FROM PLACE TO PLACE, IT'S DIFFERENT FROM PLACE TO PLACE, IT'S A GREAT COOK WHO CAN'T SAY WHAT HE'S DOING, AND I THINK, AS A COOK, IT'S OKAY TO MAKE THE RIGHT TASTE, AND I'M GOING TO INTRODUCE MY APPROACH。
Recipe Recommendations
- chicken breast 250 grams
- green pepper a
- carrots half a
- shredded bamboo shoots 150 grams
- black fungus 20 grams
- scallion a short
- garlic three-petaled
- Pi County bean paste a tablespoon
- white sugar two spoonfuls
- mature vinegar One and a half spoonfuls
- soy sauce a spoonful
- pepper appropriate amount
- starch appropriate amount
- salad oil 30 grams
- cooking wine appropriate amount
Steps for Fish chicken silk
1
Get your food ready。
2
Chicken chest laces, appropriate amounts of pepper powder, wine, sugar, starch, scratching for 20 minutes。
3
Green peppers, carrots, mussels, garlic, onions。
4
White sugar, vinegar, three spoons of raw water, mixed with fish juice, starch with water and powdered water。
5
The frying pans are oiled, 60% of the heat is put into the pickled chicken silks, and they're made white。
6
Another pot pours into salad oil, and 80% heats into the scent of garlic particles。
7
When the fragrance comes out, you put it in the soybean sauce and you make red oil。
8
In turn, put in silk, carrots, wood, pepper, half a minute of fire。
9
Finally, you'll have a good chicken silk and a half a minute。
10
Inverted the fragrance of fish, evened the fire。
11
Pour in the starch water and get the juice out of the pot。
12
The finished chart。Fish chicken silk Make Tips
Scrambled with cold water, which makes fish fragrance crucial, water, sugar, vinegar, and the rate of raw extraction is about 3:1.5:1 , which can be adapted to its own taste and which it does not like to be fed together into fish fragrance, so that it becomes slurry and does not smell fish. Bean petals and raw water are salty, no salt。