Fish fragrance
By VicentaLakin
Recipe Recommendations
- pork loin 100 grams
- winter bamboo shoots 50 grams
- fungus 50 grams
- onion 15 grams
- garlic 10 grams
- Jiang 5 grams
- Soaked red pepper 20 grams
- sugar 2 teaspoons
- vinegar 2 teaspoons
- soy sauce 1 teaspoon
- cooking wine 1 teaspoon
- starch 1/2 teaspoon
- water 2 teaspoons
- salt 1/4 teaspoon
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Fish fragrance
1
Leather graft, with a tea key, a little salt and a proper amount of starch。
2
Winter, mooch。
3
Scratch the platinum to the seed。
4
All the sauces are fully modulated into fish juice and onions are put into fish juice。
5
And when the hot oils fall down and chopsticks are spread out, and when the silk is white and not attached to each other, it will immediately come out of the fire。
6
Another hot, hot, hot pot of peppers in the pot。
7
Lower garlic paste。
8
Falling into the filament。
9
Next winter, the silks and the woods are turned, and the fish juices are finally poured down the edge of the pot, waiting for a little three seconds before the boilers are even。Fish fragrance Make Tips
1. Pay attention to the amount of sugar; do not overdo it, or it will be too sweet. The role of sugar in the fish-fragrant sauce is to balance the flavors and mitigate the spiciness of the pickled peppers. The ratio of sugar to vinegar is generally 1:1, meaning the vinegar should just cover all the sugar.
2. The ratio of ginger, garlic, and scallion is 1:2:3, i.e., one part ginger, two parts garlic, and three parts scallion.
3. When the dish is in the wok, most of the liquid collects at the edges, so pour the thickening sauce around the perimeter of the dish. This allows the majority of the liquid to be gathered together.
4. Waiting about 3 seconds after pouring the sauce before tossing the wok ensures the thickening sauce is fully heated and gelatinized, avoiding sauce separation caused by insufficient heat.