I'll burn the sashimi
By VicentaLakin
Recipe Recommendations
- Fresh crucian carp 600 grams
- pork belly 150 grams
- water chestnut of 3
- eggs 1 piece
- vegetable oil 50 ml
- starch 1/2 tablespoon
- cooking wine 20 ml
- refined salt 3 grams
- soy sauce 1 tablespoon
- oyster sauce 1/2 tablespoon
- white sugar 2 tablespoons
- Fresh soup or boiled water
- garlic 7 petals
- fresh ginger 10 grams
- green onions 10 grams
- salty and fresh
- burn
- half an hour
- ordinary
Steps for I'll burn the sashimi
1
Raw materials。
2
(b) Scratch, scratch, cut the back, cut the bones of the fish, removed the internal organs, washed the membrane, washed the water clean, cleaned the water, and covered with a thin bottle of wine to be used
3
Five flowers go to the skin slices, then they are cut to the mud, and the pelts are purified, slashed with a knife on the board, and they become a slightly thicker pelvis, garlic, ginger slices, onions, and onions, and onions are cut, and onions, and carrots are purified and purified
4
And pour the meat into a large bowl, and with it is a crumb, an onions of ginger and an egg, and with salt and wine。
5
Smuggled with chopsticks and pumped up in a single direction until the meat had a strong hair。
6
In the abdomen, a thin dry starch is coated into a pig's cortex; it cannot be overfilled, it should be equal to the intestines。
7
(a) Fire in the pot, with a suitable quantity of vegetable oil to be burned to 8 to 9 heat
8
Down to the catfish。
9
When the bottom is made of gold, it's turned over。
10
(b) When both sides are made of golden yellow, the fish is drawn down to the pan, and when the garlic petals turn yellow, the excess vegetable oil is extracted, the wine is cooked, the old is pumped, the soup is poured into or the water is boiled, then the storks, the salt, the white sugar is burned, and the top of the pot is turned into the fire for 10-12 minutes
11
When you open the top of the pot and the soup is thick, the fire gathers the juice。
12
Get the fish out of the pan and throw green and carrots and pour the soup from the pot。