Squidfish
By VicentaLakin
It's very classic, it's very sweet onions, it's beautiful, and it's good for people who don't eat hot。
Recipe Recommendations
- crucian carp art. 2
- onion 100 grams
- Jiang 1 block
- garlic 2 cloves
- dried chili of 3
- pepper 20 grains
- octagonal one
- geranyl 1 tablet
- cumin 1 gram
- Sanna one
- cooking wine 10ml
- soy sauce 10ml
- white pepper 3 grams
- vinegar 5ml
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Squidfish
1
Prepare all materials。
2
Clean up the mackerel, remove the cheeks and the black membrane in the belly。
3
Slice the garlic, slice the ginger。
4
It'll cut inches。
5
Snacks are made for 20 minutes with wine, salt, pepper powder, garlic, ginger chips and onions。
6
The boiler is oiled and the fish that drys its surfaces are roasted。
7
Fried the platinum to double yellow。
8
Oil is left in the pot, and the ginger, garlic and spices are put into the spices (creasy, final in)。
9
Add white to the surface of gold, soft and smelly。
10
Add soy sauce to make the onions full color。
11
Add a little wine。
12
Join the mackerel。
13
When the soup is thicker, add onions to it。
14
Fill the fish in, and continue to make the soup thick, adding vinegar and a little salt to the fish。Squidfish Make Tips
1. It is best to use a non-stick pan for frying fish to keep its shape intact. You can also rub the bottom of the pan with fresh ginger slices to prevent sticking. 2. It is best to choose tender scallions that are about the thickness of a thumb. 3. You can also add a small amount of pickled red chili segments to enhance the flavor.