Braised water-skiing vermicelli
By AmelyBode
Ingredients: chicken essence
Recipe Recommendations
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- yellow wine appropriate amount
- dried chili a little
- slightly spicy
- stewed
- ten minutes
- simple
Steps for Braised water-skiing vermicelli
1
Wash the onions and cut them into sections; wash the ginger and slice them into slices; wash the fish tail and open a few oblique knives on it for easy taste; rinse the vermicelli for later use
2
After heating the pan, pour in the appropriate amount of oil and saute the ginger slices first to fragrant to prevent them from sticking to the pan
3
Change the heat to medium and low, add the fish and fry it
4
After frying the fish until it is golden brown, add appropriate amount of soy sauce, light soy sauce, rice wine, onions, ginger, sugar, dried peppers and water. Cover and simmer for about 20 minutes
5
Wait until the fish is delicious, then pour in the vermicelli and stew until the vermicelli is cooked.
6
Out of the pan, I have cooked up the soup today, otherwise I could have left more soup and bibimbap. It would be nice ~Braised water-skiing vermicelli Make Tips
Before frying the fish in the pan, students with qualifications can use kitchen paper to absorb the water to prevent oil from exploding