Fish fragrance
By VicentaLakin
Recipe Recommendations
- pork loin 250g
- Boiled winter bamboo shoots 50g
- water fungus 30g
- rice vinegar 1 tablespoon
- soy sauce 1 tablespoon
- sugar 2 tablespoons
- cooking wine 1 teaspoon
- water starch 2 tablespoons
- diced green onion 1 tablespoon
- Jiang appropriate amount
- minced garlic appropriate amount
- red pickled pepper 2 tablespoons
- onion appropriate amount
- salt a little
- peanut oil appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Fish fragrance
1
(a) Cyclops, with a few salt and wines, evenly mixed and salted for more than five minutes
2
(b) Capricorn backup
3
Get the starch fixed. I'm a little thin
4
(b) Thicking of the rinds, mulching of the lumbers, and residual of the acoustics
5
(b) Put fish cuisine together in the bowl and mix it into fish cuisine
6
(a) A frying pan, a hot boiler, and a hot boiler, so that most of the meat is colored and replaced
7
(a) Another pot, a hot pot, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one, a hot one
8
(a) The onions of ginger marrow; the fire continues slowly, to the scent and red oil
9
(b) Scramble the meat, change the fire immediately and spread the fire evenly
10
The twirl and the mussels are even
11
(a) Lower fish juice
12
It's so thick, it's so thick, it's so thick, it's just onionsFish fragrance Make Tips
First, selecting materials, shredded bamboo shoots are irreplaceable.
Second, the heat. Don't fry it to the end at one heat. Use high heat when the fire is high, and use low heat when the fire is low.
Third, start the pan in the middle and stir-fry in two times.
The fourth and most critical thing is to mix the fish sauce.
There is nothing mysterious about fish sauce. If you want to be "authentic", you still have to find something that suits your taste. There are two key points:
The first is the ratio of sugar, vinegar and soy sauce. My method is 1:1:1. My family likes to eat sweet potatoes and add 0.5 to 1 more sugar. That is to say, mix sugar, vinegar and soy sauce at 1:1:1, and then according to your own taste, you like sweet and sugar, sour and vinegar, salty and soy sauce or a little salt. Special reminder-be careful when adding salt, because salt has been used for the cured meat, and the spicy sauce is actually very salty. There is soy sauce in the fish sauce. Even if the taste is strong, add a little more soy sauce, it will be almost the same. My lesson is that as long as salt is added to the fish sauce, the dish will be salty;
The second is the amount of water starch, which is quite mysterious because you don't know how to adjust the concentration of water starch. But there is also a trick, which is to add less than more. If you add less, the vegetable juice will not be sticky enough and can be remedied. If you add more, it will become a pot of paste and it will be difficult to handle. Another trick is to add an appropriate amount of dry starch and two tablespoons of water. This method is more affordable and economical. Generally, 250g to 300g of shredded pork, add 1/2 teaspoon of dry starch.
Second, the heat. Don't fry it to the end at one heat. Use high heat when the fire is high, and use low heat when the fire is low.
Third, start the pan in the middle and stir-fry in two times.
The fourth and most critical thing is to mix the fish sauce.
There is nothing mysterious about fish sauce. If you want to be "authentic", you still have to find something that suits your taste. There are two key points:
The first is the ratio of sugar, vinegar and soy sauce. My method is 1:1:1. My family likes to eat sweet potatoes and add 0.5 to 1 more sugar. That is to say, mix sugar, vinegar and soy sauce at 1:1:1, and then according to your own taste, you like sweet and sugar, sour and vinegar, salty and soy sauce or a little salt. Special reminder-be careful when adding salt, because salt has been used for the cured meat, and the spicy sauce is actually very salty. There is soy sauce in the fish sauce. Even if the taste is strong, add a little more soy sauce, it will be almost the same. My lesson is that as long as salt is added to the fish sauce, the dish will be salty;
The second is the amount of water starch, which is quite mysterious because you don't know how to adjust the concentration of water starch. But there is also a trick, which is to add less than more. If you add less, the vegetable juice will not be sticky enough and can be remedied. If you add more, it will become a pot of paste and it will be difficult to handle. Another trick is to add an appropriate amount of dry starch and two tablespoons of water. This method is more affordable and economical. Generally, 250g to 300g of shredded pork, add 1/2 teaspoon of dry starch.