Fish fragrance
By VicentaLakin
Fish fragrance is Sichuan's specialty, which is filled with pepper, ginger, garlic paste, sugar and sour sauce, which makes the dish sweet and sour, uniquely fluent. I've made some changes in my home, not red peppers, instead of soy sauce。
Recipe Recommendations
- tenderloin 1 block
- fungus 10 teeth
- carrots half a
- Green pepper one
- shallot 1
- garlic cloves the 2
- laojiang 1 block
- red pickled pepper one
- bean paste 1 spoon
- white sugar 15g
- mature vinegar 10g
- pepper 1g
- cooking wine 10g
- corn starch 30g
- refined salt 1g
- soy sauce 2g
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Fish fragrance
1
Prepare food。
2
The spinal chords are laced into strips。
3
Muir, carrots and green peppers are all wired。
4
Garlic and ginger chops。
5
The silk drops twice, and it's dry。
6
A proper amount of fine salt, wine, pepper powder, a proper amount of hand-stamping, and a little bit of egg-stamping makes the meat softer. Add corn starch to tie the water evenly and eventually add a little edible oil to prevent adhesive。
7
Peak juice, small bowls with salt, sugar, vinegar, wine, pepper powder, old smoke, chicken, corn starch, 30 grams of clean water mixed。
8
The filament boilers go down at 50% of the heat and are smooth and dissipated first。
9
Save the bottom oil and extract wood, carrots and peppers。
10
Refuel in the pot and add the fragrance。
11
Down to the soy sauce。
12
It's in the meatloaf。13
Down in wood, carrots and peppers。
14
It's the same as the infusion juice。
15
The finished chart。