Sugar-appreciate leather
By VicentaLakin
A carp is good for the whole thing, and it's good for the sauerkraut, for the gravy, for the gravy, for the gravy, for the flesh, for the flesh, for the flesh, for the sweetness, for the taste
Recipe Recommendations
- carp
- laojiang a
- green onions a
- shallot leaf three
- pickled pepper a
- garlic four-petal
- salt appropriate amount
- yellow wine a spoonful
- corn starch 60g
- eggs a
- white sugar a tablespoon
- mature vinegar a tablespoon
- sweet potato starch a tablespoon
- qingshui a small bowl
- soy sauce appropriate amount
- edible oil appropriate amount
- sweet and sour
- fried
- an hour
- ordinary
Steps for Sugar-appreciate leather
1
The carp is done。
2
Up and down and out of the back。
3
First hear, then he cut, then he cut, and then he cut the blade on the meat。
4
There's such a flower knife down there。
5
The cutter, which is the closest part of the tail, is a direct slash, facilitating the lifting of fish when the back is blown。
6
Prepare the ingredients。
7
The little onion leaves are broken, folded and cut。
8
The peppers cut through the seeds, the onions cut the silk, the ginger part cut the silk, and the garlic part cut together。
9
Onion onions and fish put together, some yellow wine, salt, a massage for the fish, at least 20 minutes' salt。
10
i'll make a pelt, an egg with 60 g corn starch。
11
And lined down。
12
When the fish is picked up, the frying pan starts burning oil, removing the ginger onions of the pickled fish, drying the water with kitchen paper, and putting corn starch first。
13
And then you're gonna have to put your hands on it。
14
Fifty percent boil the pot with a frying spoon pouring the oil on the fish for about two minutes, after which the fish is stylished and immersed in the fish, still to be rinsed on the fish that is not immersed in the oil, to be blown for about three minutes, to be turned over and to be blown up again。
15
In total, seven or eight minutes, when the fish is ripe, the fish will come out of the fire, until the oil warms up to 70 or 80 per cent, and then the fish will go up to two sides and out of the pan, about a minute。
16
I forgot to take a picture of the juice: a big spoon of sugar, half a spoon of vinegar, a little salt, a little bit of raw smoke, a big spoon of sweet potatoes, a small bowl of fresh water, and a spare. Put a little edible oil in the pot, put it in garlic paste, put it into silt juice, burn the fire into a sticky form, add the rest of a spoon of vinegar, and put a bit of cooked oil on it, and then put the fire down and pour on the rice。
17
Spill onions and peppers。
18
Food is ready。
19
It was made a few days ago, and it's made today, with onion and onion and onion。Sugar-appreciate leather Make Tips
1. Cracker paste can also be split between sweet potatoes and corn starch. 2. Seed oil, usually used in fish frying, can be used in light oil for the final frying. 3. The edges of the machete should preferably be even and the finished product better。