Wuchang Pie
By VicentaLakin
Recipe Recommendations
- Wuchang fish 500 grams
- leftover pancakes 150 grams
- pork belly 100 grams
- Fresh millet pepper 8 rats
- vegetable oil appropriate amount
- Pi County Douban Hot Sauce half a tablespoon
- ketchup 3 tablespoons
- balsamic vinegar 1/2 tablespoon
- white sugar 1 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1/2 tablespoon
- MSG
- cooking wine 1/2 tablespoon
- coriander appropriate amount
- boiling water appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Wuchang Pie
1
The muscular fish and the leftovers。
2
Quail bean chili, ketchup, ginger garlic and fragrance, fresh rice pepper and five flowers。
3
The muscular fish are cleaned up and cleaned up。
4
Five flowers purified 0.5 centimetres of slices, ginger slices, fragrance slices, garlic peels, onion slices, millicorns。
5
The boiler is hot on fire, the bottom of the pan is wiped with ginger blades, and a proper amount of vegetable oil is burned, and a drying of the body is made of the vegetable fish, which is made of the gold and yellow on both sides。
6
The net pot is set on fire with 30 milligrams of vegetable oil, and it's set to go down to five bouquets of meat, and to go down to the soybeans and peppers when the bouquet turns out。
7
And then I'll put ketchup and onions。
8
In addition, wine, raw smoke, vinegar, sugar, appropriate quantities of open water and mucchanes are burned。
9
Cut the leftover into a diamond block and coded for use on the board。
10
When the fish matures to eight, it is added to the pelican oil, which is finely comfy, and the fire is overloaded。
11
A delicious muscular puff is on the table。