Cream-crackers
By VicentaLakin
Recipe Recommendations
- Fresh crucian carp
- scallion one or two
- Jiang half two
- garlic a
- water starch appropriate amount
- Red chopped pepper appropriate amount
- Green chopped pepper appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chili sauce appropriate amount
- chicken essence appropriate amount
- hot and sour
- burn
- half an hour
- ordinary
Steps for Cream-crackers
1
The fresh gills are removed from their insides, and their stomachs are washed. Fill your belly with onions, saber with a cutlery, salted with wine for 20 minutes
2
Precious chopping
3
Cream and cheetah, chili sauce, sugar, salt, vinegar, chicken with water and juice
4
Ginger in the pan, oil in the pan, up to 60 to hot and small fried fish to yellow. We'll get the backup
5
We'll get the fish to the oil. Hold on. Get ready for the sauce
6
Heated it to 50% with fried fish oil and put it in garlic. I'm going to put pepper choppers in the sauce, I'm going to put water in the fish, I'm going to put it in the soup, and I'm going to put it in the stew
7
Seven to eight minutes of stew, fish out of the water, and soot
8
Water and starch for soup
9
Let's get up the panCream-crackers Make Tips
1. Prevent the fish skin from drying the pan when frying fish. Wipe the pan with ginger before adding oil into the pan.
2. Pay attention to not breaking the fish when turning over during frying.
3. The cut flower knife should not be too large and will be fragile when frying.
4. After adding starch, be careful not to dry the pan.
2. Pay attention to not breaking the fish when turning over during frying.
3. The cut flower knife should not be too large and will be fragile when frying.
4. After adding starch, be careful not to dry the pan.