Jealousfish
By VicentaLakin
It's called the Squidfish, which is thin and thin, and which is one of the most commonly eaten seafish in our mountain area, as well as the practice of delivering fresh fish to parents-in-law in spring. Squids eat very much, dry, red, bundled dumplings and croquettes. Today's presentation is one of my favorites, the Jell-O。
Recipe Recommendations
- Spanish mackerel 300
- eggs a grain of
- starch appropriate amount
- vinegar 70 grams
- soy sauce appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- octagonal appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- white sugar appropriate amount
- sour and salty
- braised
- half an hour
- simple
Steps for Jealousfish
1
Be prepared for the scallop, preferably with salt on both sides before cooking。
2
Prepare the onions, slice the onions, slice the onions。
3
Squirts control dry water, with both sides covered with dried starch。
4
An egg will be plattered on the plate, and the starch will be covered in egg fluid, even on both sides。
5
A small amount of oil is added to the pan, and when the pot is hot, the gills covered with egg fluid will be put in, and will be burned slowly to the yellow side。
6
If the remaining egg fluids are not wasted, then the eggs will be cooked together and made with the fish. When the fish is cooked, it's in the plate。
7
A small amount of oil is put in the pot, the scent is blown out in the half corner, then into the pots like ginger garlic, and the fire is slowly blowing out the scent。
8
Accompaniment, soy sauce and wine, since there must be a lot of vinegar. Don't worry, it won't be as sour as you think。
9
The sauce is added with water in the pot, which is then put into the cooked, semi-pretty larvae, and the water is just as good as the larvae, and then a proper amount of salt and odor。
10
At this point in time, a small amount of white sugar is the key to medium and acetic acid, but not too much to turn from salt to sugar。
11
In the slow-cooking process of the small fire, the soup becomes more and more thick as the mackerel is already covered with starch, and it is recommended that water be added to it and then dried and repeated twice。
12
The last time you get juice, you'll be able to get the fragrance part out of the pot. Little tip: Last time you'd like to get some juice, this fish rice, it's gone.