Bluefish
By VicentaLakin
Bluefish is a traditional local dish in Shanghai. The main materials are cyanide livers, winters, etc., colored gold and yellow, fatty, young as a pig's brain, whole non-fragmented, and fatty abnormal. It works with clarity. It's only so little for each blue fish that 15 blue fish will have to make it。
Recipe Recommendations
- herring liver 250g
- winter bamboo shoots 25g
- green garlic 10g
- starch 5g
- yellow wine 15g
- soy sauce 20g
- white granulated sugar 10g
- Jiang 1g
- MSG 1g
- vinegar 3g
- sesame oil 5g
- shallots 5g
- lard 25g
- salty and fresh
- burn
- ten minutes
- divine level
Steps for Bluefish
1
Take the greenfish liver, tear away the two black threads of the liver, wash it, leaze it with water, all in half, big ones in three to four,2
Hot on a boiler, boiled out with oil, boiled to 60-70% heat, smelt off the onion, then twitched the pan twice, burned it under the bottom for two seconds and turned it upside down. Down3
Cook in yellow wine, three to four seconds, with ginger, soy sauce, sugar, rice vinegar, meat soup, 100 ml, swirling, burning. Production4
When it's burned, it's burned on a small fire for about three minutes, and when the liver is ripe, it's too oily to use a spoon. Come out, and then you'll be able to put on a moist starch, you'll be able to get into perfume, you'll be able to get out of the pan, you'll be able to throw garlicBluefish Make Tips
When you're down, try to fry it by shaking the bottom of the pan