Fish fragrance
By VicentaLakin
Fish fragrance is the classic dish of canadine, sour and spicy and garlic. The authentic ingredients should be gravy, dry red peppers, mussels, bamboo silks, with a small amount of ginger onions, gravy oil, gingers, garlic paste, soy sauce, vinegar, sugar, and water-dry sauce. Now, for the most part, in order to save money, most restaurants have replaced the bamboo silk with silk, carrots and peppers. It seems complicated, and it's not so hard for families to make it。
Recipe Recommendations
- shredded pork 200 grams
- Green bamboo shoots silk 50 grams
- fungus silk 50 grams
- Shredded millet and pepper of 2
- Shredded scallion appropriate amount
- bean paste
- ginger a little
- minced garlic a little
- salt a little
- white sugar 1 spoon
- water starch appropriate amount
- soy sauce a little
- mature vinegar 2 spoonfuls
- pepper a little
- chicken essence a little
- cold boiled water a little
- chili oil 2 spoonfuls
- fish-flavored
- fried
- half an hour
- senior
Steps for Fish fragrance
1
Piggy meat is cut into a coarse and coherent silk and is mixed with salt, pepper powder, raw smoke, an egg clean, a small amount of starch, a small amount of onion oil。
2
I've got muscular chords, muscular chords, onion chords, millipelines。
3
(b) Fetching bowls with garlic paste, ginger paste, salt, pepper powder, chicken sperm, water starch, soy sauce, vinegar, cold and white and bowl juice。
4
Fried pots on fire, hot pots of cool oil。
5
When the oil temperature rises to 3 or 4% heat, the raisins fall out。
6
It's like pouring a smooth silk into the oil spill。
7
Another boiler, put in a big toy sauce, and make red oil。
8
It's a quick turn-off of wood, silk, onion and pepper。
9
I'm going to have to go right after that。
10
When the juice is evenly mixed, all of it pours into the pot, and the fire turns. Put on two-twisted peppers。
11
Out of the pan。
12
It's red, it's sweet, it's garlic。Fish fragrance Make Tips
1. Hot pots of cool oil, low-temperature, smooth meat, guaranteed silk. A bowl of juice shall be prepared in advance and shall be evenly mixed prior to its use because of the water starch in it. 3. Possession of salt. There is salt in the meat, salt in the bowl juice, salt in the bean petal sauce, so you are afraid to put salt in the frying process。