water passing fish
By MireyaGlover
Ingredients: chicken essence
Recipe Recommendations
- grass carp a
- Pi County Douban appropriate amount
- green onions appropriate amount
- shallots appropriate amount
- millet spicy appropriate amount
- bean powder appropriate amount
- pepper appropriate amount
- salt appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for water passing fish
1
Pi County watercress, green onion, shallot, ginger and garlic rice, millet pepper, pepper, salt, monosodium glutamate, chicken essence
2
I bought it in the supermarket and asked the master to help handle it. First of all, we only remove the internal organs and not slice it! Moreover, we need to cut the internal organs from the back and remove the internal organs. We cannot operate on the belly as in the past (you don't know how to do it yourself. When you ask the master to help you cut it from the back when you buy it, he should understand)
3
The broken fish is spread out like this and it looks like this
4
Put a few knives on the fish pendulum
5
Sprinkle with some salt and cooking wine and marinate!
6
When marinating and waving, we boil a pot of water at the top of the pot, add some green onions, ginger slices, and two spoonfuls of salt to the water (when cooking fish in the soup with salt, the fish will be less likely to rot. Everyone knows that it is very delicate to put it quack)
7
After waiting for the water to boil over high heat, we put the marinated fish down to the top of the pot and cook it. After the water is boiled again for two or three minutes, we can pick up the fish and place it on the top of the plate for later use.
8
Next, we need to start hyping up the ingredients. Pour the oil at the top of the pan (if there is pork at the top of the house, cut off the fat and lean pork and stir-fry it to produce oil. I think this should be talented and comfortable)
9
Wait until the meat bursts out of oil, add the ginger and garlic and stir fry together to create the aroma
10
Then add watercress, stir fry them together, and add water. The rice bowl is almost ready.
11
Seasoning: Add pepper powder, a small and small teaspoon of sugar, salt, monosodium glutamate, and chicken essence to the soup and bring to a boil
12
After the soup is boiled, add the millet pepper section and the green onion section
13
Then hook in the water starch (know how to sprinkle, which means tender meat powder and add water), and wait until the soup is slightly thick.
14
Turn off the heat, pour the soup on the fish, sprinkle with chopped green onion, and this is the way to make the submerged fish!
15
The quack of the fish tastes very tender, and the taste is also very delicious, with an authentic home-style flavor