Squidfish
By VicentaLakin
The juice is made of stork oil, steamed fish, and soy sauce, and then the fire on the herring slowly boils into sticky juice, making the taste of the juice delicious in the process. This dish is also different from traditional practice. I also saw others do it, and then I made some improvements. It still tastes good. I now recommend that everyone welcome the criticism。
Recipe Recommendations
- bass 600 grams
- shallots 100 grams
- garlic cloves 100 grams
- ginger slices 5 grams
- steamed fish oyster sauce 10 ml
- oyster sauce 10 ml
- white sugar 5 grams
- soy sauce 5 ml
- white pepper appropriate amount
- huadiao wine 100 ml
- salty and fresh
- roast
- ten minutes
- ordinary
Steps for Squidfish
1
It's best to have a pound or so of fish of this size that is fresh and pure. Go get the internals. Clean up the spare。
2
Cut the fish head and split it apart。
3
Cut the fish into four large pieces, and then cut the knife for the taste。
4
Onions, ginger, garlic wash to spare。
5
Flour sculptor, beryllium oil, steamed fish oil, soy sauce, white sugar, white pepper powder to be added to the bowl of hot water at a total weight of approximately 1.5 kg。
6
In a boiler, about 40% of the onion, ginger, garlic, and fragrance are made out of the fragrance of the fish, and then into a bowl of juice and a pot of fire turns into fire。
7
When the juice is sticky, the fish tastes good。