Dry-burned bass
By VicentaLakin
IN AUTUMN, MATURE HERBS ARE PARTICULARLY FAT AND THE NUTRIENTS ACCUMULATED IN FISH ARE THE MOST ABUNDANT AND THEREFORE THE BEST TIME TO EAT FISH. THE HERRING IS RICH IN HIGH-QUALITY PROTEINS COMBINED WITH FOODS CONTAINING VITAMIN C OR VITAMIN E, AND HAS A COSMETIC EFFECT. FRESH HERRING IS BEST SUITED FOR STEAMING, RED BURNING OR STEW, HIGHLIGHTING ITS TASTE, BUT I DID IT THE NEXT DAY, SO I USED THE DRY BURNING METHOD, SO IT WOULD ALSO KEEP THE HERD WARM AND SMOOTH. IT'S ACTUALLY ABOUT BURNING ALL THE SOUP WE'VE MADE INTO THE MACKEREL, MAKING IT TASTE LESS DELICIOUS. THERE'S A LITTLE SECRET HERE, PUTTING A BOUQUET ON THE FISH WHEN IT'S BURNED, AND IT TASTES BETTER WHEN IT'S HELPED BY MEAT. THE FRAGRANCE OF THE DRY-BURNED HERRING, COLOURFUL, UNIQUE TASTES AND FINE FLESH, RELATIVE TO THE LIGHTNESS OF THE PURIFIED HERRING, WITH ITS DISTINCTIVE CHARACTERISTICS, THE LOVE OF RADISH GREENS, AND WHO WOULD YOU CHOOSE
Recipe Recommendations
- bass art. 1
- pork belly appropriate amount
- green beans appropriate amount
- carrot appropriate amount
- Jiang appropriate amount
- shallots appropriate amount
- green onions appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oil and salt appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Dry-burned bass
1
(b) Slicing the surface of the herring and covering both sides with balanced salt
2
Preparation of other raw materials
3
Hot pots, and the bottoms of the pots covered with ginger
4
(b) Put in a proper amount of oil and into a small fire of herring
5
Fish will continue to fry when they reach the golden yellow, and both will flourish
6
Leave a small amount of oil left in the pot and go down to five flowers
7
(a) Excretion of the fat from the bouquets and defunct on the surface with ginger, onions and chili
8
(b) The fragrance of the fragrance is then added to the proper amount of water, and the soy sauce and wine is added and cooked together
9
When the soup is boiled, it is put into a cooked fish, keeping the fire high and keeping an eye on the fish ' s surface with a spoon
10
Half the juice is served with salt and pepper and continues with the fire
11
When you get 80% of the juice, you'll be boiled with beans and carrots
12
When the juice is collected, the fish will be loaded into the plate, and the juice will continue, and the final juice will be poured into the fish with the ingredients
13
Finally put onions on the surface of the fish。