The mackerel is steaming
By VicentaLakin
This fragrance is learned from a prawn in heaven, and it's cooked with white cut meat and then steamed with sauce, which both reduces the greasy and salty taste of ordinary red meat and is not good enough for fire. It's true that "the meat is stolen from the table and the soup is used for rice."。
Recipe Recommendations
- pork belly appropriate amount
- tender bamboo shoots appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- cooking wine 10g
- soy sauce 5g
- oyster sauce 5g
- white sugar 2g
- soybean paste 30g
- water 10g
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for The mackerel is steaming
1
I'm going to pick up a lot of fat and thin。
2
Two minutes of cold water in the pot, and the hot water washes away the foam。
3
Reload water, wine, ginger chips and boil them with five flowers so they can easily be inserted with chopsticks。
4
Pull out the dry。
5
Soybean sauce, garlic paste, wine, raw, platinum oil, white sugar, water to juice。
6
the boiled flesh of five flowers is cut thin, about 2-3 mm thick, ginger slices。
7
scratched in two to three millimeters and laid in a basin。
8
A little greasy pot, a little gravy and a little ginger-cracker, a little gravy, a little graft, a little graft, a little graft, a little bit too dry, no more steam, and a little extra fat。
9
Put the sauce in the pot and mix it out。
10
Pour five flowers on the plate。
11
15 minutes of fire in the pot。
12
Scratch the flowers, and the delicious, non-difficult flesh。