Fish fragrance
By VicentaLakin
Fish fragrance - one of the most common foods in my family - has not been published yet, more than a year ago. It must have been popular with a lot of people who spoke of fresh fish fragrances, although it was very different, but it also tasted a thousand times because of different combinations and different processes. I don't know what the most authentic fish fragrance would have done in the first place, and every time I did it, I used to change different ingredients, my own chef, and I had to find something to make it taste better. So, it's just a regular "poetry" version, not a "real" version. In fact, I think whether it's a brand or a brand, it's delicious. Fish fragrances seem to be troublesome from cooking, but they just have to get ready for the ingredients and make them quick。
Recipe Recommendations
- Scorpion meat 1 block
- Zizania appropriate amount
- black fungus appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- Pi County Douban Hot Sauce 1 tablespoon
- pickled pepper a little
- chives 2 pieces
- ginger 2 or 3 tablets
- garlic cloves of 3
- salt 1/2 teaspoon
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- white sugar 1/2 spoon
- vinegar 1/2 spoon
- corn starch 1.5 spoon
- water starch appropriate amount
- chicken essence appropriate amount
- fish-flavored
- fried
- half an hour
- senior
Steps for Fish fragrance
1
It's the main feed, the big meat. ♪ Or the spinal meat ♪
2
Prepare the ingredients: white, black, green, pepper, ginger, onions, garlic. I'll get the soybeans and peppers. I've cut the soy sauce. It's nice to make food. There won't be any rough peppers on the meat
3
Skinned meat is cut into thinner silks into large bowls, with one-two tea spoons of salt and a spoon of wine, softly mixed with chopsticks and pickled for a moment. Don't scratch it with your hands, pick the chopsticks from the bottom up in order not to break or break it
4
Slice white, black wood, peppers and peppers into silk (as much as possible in size and in the same size as meat, so as to be more beautiful). And then you mix raw, sugary, vinegar into little bowls。
5
In the pot, a proper amount of water is boiled, and the white and black ear is watered to life, and a little bit of water is extracted。
6
The mix is almost ready, and 1.5 spoons of corn starch are added to the pickled raisins, with chopsticks softly and softly to the bottom. Let's get the meat out of the bowl before we add the starch, because there's just some added wine, so it's gotta be wet, more even, better covered with dry starch
7
Heat-appropriate oil is burned in the pot, and when 60% of the oil is hot, the raisins spread to the discoloration and are immediately recovered from the fire. This step I like to use chopsticks to spread the silk so it's complete and it won't break
8
The rest of the pot is hot, and it smells of ginger, garlic and onion。
9
It's hot。
10
It's a tumbler。
11
Then it goes down to a broken white silk and black wood ear silk, and it goes back to the juice that was just mixed, evenly mixed。
12
It's hot, it's hot。
13
Finally, a proper amount of water starch is used to make a small amount of chicken concentrate available。
14
Fish fragrance is very good。Fish fragrance Make Tips
Poetic heart phrase:
1: Cut the shredded pork as thin and evenly as possible, and the shredded side dishes should also be as thick as the shredded pork, so that the finished dish looks well-proportioned and more beautiful.
2: Marinate the shredded pork first, add in the base flavor, and prepare the side dishes during the marinating process.
3: I added water bamboo and black fungus. In order to reduce the frying time later, I blanched the water until it was cut off, so as not to cause the frying time later to be too long and affect the taste of the shredded pork.
4: The marinated meat should be mixed with a proper amount of dry starch before putting it into the pot. In order to wrap the starch more evenly, the marinated shredded meat should be loosened first.
5: When frying, soak the shredded pork in oil until it changes color (because it needs to be put into the pot later), so that the shredded pork taste is tender and smooth enough.
6: Bean paste and pickled peppers are salty, and soy sauce is also salty, so there is no need to add salt when frying to avoid being too salty.
1: Cut the shredded pork as thin and evenly as possible, and the shredded side dishes should also be as thick as the shredded pork, so that the finished dish looks well-proportioned and more beautiful.
2: Marinate the shredded pork first, add in the base flavor, and prepare the side dishes during the marinating process.
3: I added water bamboo and black fungus. In order to reduce the frying time later, I blanched the water until it was cut off, so as not to cause the frying time later to be too long and affect the taste of the shredded pork.
4: The marinated meat should be mixed with a proper amount of dry starch before putting it into the pot. In order to wrap the starch more evenly, the marinated shredded meat should be loosened first.
5: When frying, soak the shredded pork in oil until it changes color (because it needs to be put into the pot later), so that the shredded pork taste is tender and smooth enough.
6: Bean paste and pickled peppers are salty, and soy sauce is also salty, so there is no need to add salt when frying to avoid being too salty.