A fish fan
By VicentaLakin
This dish is delicious. Tastes are the key! The successful platinum fan is typical of the sour spicy taste. But it's not just acid and spicy, it's a cozy and fragrance. And today, it's a regular version of the fish. Little tips: On the basis of vinegar and red oil, I have added (1), wild peppers and juice (2), spicy spicy sauce (which could not be replaced with soybeans) (3) and pepper oil, which creates a sour and fresh taste of alcohol. It's delicious. There's barely enough rice left yesterday
Recipe Recommendations
- eel appropriate amount
- fans appropriate amount
- Sichuan-style spicy sauce appropriate amount
- wild mountain Pepper appropriate amount
- pickled chili appropriate amount
- sea pepper noodles appropriate amount
- shallots appropriate amount
- Ginger powder appropriate amount
- minced garlic appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- pepper oil appropriate amount
- chili oil appropriate amount
- MSG appropriate amount
- hot and sour
- casserole
- half an hour
- ordinary
Steps for A fish fan
1
I'll have the fish master kill it. A small amount of dry flour was poured into it for a few minutes and then washed with water。
2
Burn a pot of water, about 80 degrees, and pour the washed gill into the pot。
3
It's three minutes hot. It's basically white。
4
After extraction, they are immersed in cold water and are drawn with knives or toothpicks。
5
Among the ingredients prepared were: wild peppers, chili peppers, spicy sauerkraut, ginger, garlic, onions。
6
Dragon mouth fans (green bean fans) use warm water to make them soft。
7
When a proper amount of edible oil is poured into the pot, and when it burns to 30% heat, the spicy sauce of the river is poured into the pot and it gets a little fried。
8
Garlic slices, ginger chops, peppers and onions cut, are also poured into the pot。
9
The little fire slowly smelt。
10
I'll pour hot fish in。
11
Falling into wild pepper, a minute of fire。
12
Join the water, the soup is the best, the fish sticks are flooded。
13
Boiling, pouring in a good bubble fan。
14
A half a spoon of salt, a spoon of soy sauce, two spoons of vinegar, one spoon of pepper oil, two spoons of red oil, and half a spoon of sour sauce。
15
Get in the pot。
16
A little 1 and 2 minutes, so we can turn off the fire。
17
A sour, spicy, smooth-smelling swab。A fish fan Make Tips
1. Fresh eels have a lot of slippery mucus and blood on their surface. How can you clean them thoroughly? I borrowed the method for cleaning pork tripe: first, pour in a little dry flour, rub for a few minutes, and then rinse several times with clean water. This makes it very easy to wash the mucus away.
2. When selecting ingredients, some people like to use sweet potato noodles. I personally feel that sweet potato noodles tend to become mushy if cooked for just a little too long, so it is best to choose Longkou vermicelli. It is made from mung bean flour, has a slightly chewier texture, and does not stick to the pot easily.
3. Scald the eel in warm water (around 80°C) until cooked first, then cut it into strips with a knife. The texture is smoother and more tender than with raw eel strips.
4. The flavor is the key to making this dish delicious! A successful Eel and Vermicelli Casserole is typified by a "hot and sour" flavor. However, it is not simply sour and spicy; it is a rich, fresh, and fragrant complex hot and sour taste. Building on vinegar and red oil, I added Sichuan pepper oil, Sichuan numbing-spicy sauce (or Pixian bean paste as a substitute), and wild mountain peppers to create a rich flavor that is both hot and sour and savory.
5. Do not blanch or simmer the eel segments for too long; just cook them until done.
6. Eels are delicious because they contain high levels of histidine. However, after death, the histidine in an eel's body converts into toxic substances. Therefore, if you want to eat eel, it must be slaughtered and cooked fresh.