I'll bet you're not
By VicentaLakin
There's a lot of fish to eat, and there's a lot to taste. My mom likes my sweet, sweet fish. But Dad doesn't have a cold. Men's friends love sour and salty. The sour-spreaded fish is given to men's friends, with a bit of rotting bamboo adding to the soybeans and raising the taste of fishy beauty and vinegar. Every time I cook this dish and my dad drinks two or two buns。
Recipe Recommendations
- hairtail 1000g
- Yuba 75g
- starch appropriate amount
- onion appropriate amount
- cinnamon a
- octagonal of 2
- chili three
- soy sauce a tablespoon
- oyster sauce a tablespoon
- soy sauce a small spoonful
- vinegar Three tablespoons
- sugar a small spoonful
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for I'll bet you're not
1
After a clean cut, fish is made for more than 30 minutes with onion ginger and a little salt。
2
There's a cold bubble with dried mackerel。
3
The kitchen uses paper to extract the water from the fish。
4
The fish is evenly smoothed over the dry starch。
5
A small amount of oil can be made in the pot to the fishy two-sided pattern。
6
Prepare a small bowl to smoke a large spoon, a large spoon of stork, a small spoon of vinegar 3-4, a small spoon of sugar, salt and chicken. Make a bowl of juice。
7
It smells like chili。
8
Pour in the good fish。
9
And then a little wine。
10
Roll in good juice。
11
The water has never been filled with fish。
12
At this point, the bubbles were cut, and the stammers were turned around for 10-15 minutes。
13
If the fire comes out of the pot, it'll be fine。I'll bet you're not Make Tips
Tips: 1. Don't have to have too much sugar, otherwise it will turn into sweet and sour hairtail. Just a small spoonful will be fine.
2. The amount of vinegar should be beaten about 3-4 tablespoons, which is about 50ml.
3. Add soy sauce if you don't like it, and you can not add it.
4. When frying the fish, you only need to shape the shape on both sides. There is no need to fully mature it, and you need to stew it later.
2. The amount of vinegar should be beaten about 3-4 tablespoons, which is about 50ml.
3. Add soy sauce if you don't like it, and you can not add it.
4. When frying the fish, you only need to shape the shape on both sides. There is no need to fully mature it, and you need to stew it later.