A mustard stew
By VicentaLakin
It was supposed to be fragrance, went to the market, didn't buy it, decided to use mustard. Mother grew a lot of plants this year, Lorrell, mints, fish weeds, police hams, and so on. This dish was taken in a small restaurant some time ago. It felt good. I copied it at home. It's supposed to buy grassfish. It's too big。
Recipe Recommendations
- silver carp appropriate amount
- schizonepeta appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- eggs appropriate amount
- starch appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cooking oil appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for A mustard stew
1
Material Chart
2
Wash the fish and go back to the skull。
3
The fish and the bones are separated. It tastes like peppers。
4
Get a dry plate, a dry starch, eggs scattered。
5
Picked up fish, took the starch, then the egg paste, then the starch。
6
It's hot and oily in the pan, and it's fried with fish. Fish bones can fry。
7
Leave a little oil in the pot。
8
The fish head and bones are cooked and boiled with water。
9
About ten minutes later, the soup juice gets white and thick。
10
We'll have 10 more minutes of a roasted fish fire with salt and pepper。
11
Put the wash mustard in the pot。
12
Bring out the boiled soup and get the perfume。A mustard stew Make Tips
Fish pieces and bones do not need to be coated in batter, but they must be pan-fried. Green onions can be used instead of onion. The Jingjie can be placed directly in the soup bowl; there is no need to cook it in the pot.