Pelican
By VicentaLakin
It tastes so good, it tastes so good, it tastes so good
Recipe Recommendations
- flower carp
- Soaked wild pepper 100g
- pickled mustard slices 100g
- vegetable oil 350g
- bean sprouts 150g
- cooking wine 25g
- boiled water 1500g
- Fresh green red pepper section 75g
- Fresh-keeping green pepper 50g
- Dried green Zanthoxylum bungeanum 20g
- green onion 10g
- cooked sesame 5 grams
Steps for Pelican
1
the florist goes to the table and washes, the head is cut open, the bone is edible, and the fish meat is large; the fish head bone is salted, 15 g of wine and 5 g of salt is mixed; the fish chip is salted: 15 g of salt is taken back and the fish tablet is taken out of the slurry, with a large amount of water washed, and the dry water is controlled; and the wine is added 10 g of salt and 10 g of pickled fish is prepared equally。2
(a) Hot pots with 100 grams of cold oil to 50 cm oil temperature, with the smell of fresh water coming down to the end of the mountain3
(a) Boiling of base materials, culinary chips, spices, preservation of fresh green peppers, cooking of fish head again, fish belly for two minutes, fish bone for one minute and fish meat for fish tablets (approximately 30 seconds-1 minutes)4
Hot peppers and peppers with fragrance pouring into the pot of fire (sprouts in the pot) can come to the table with onions and sesame。