New year's dish 2: fresh and fragrant(nian cai zhi er xian xiang de mu yu da kao )

New year's dish 2: fresh and fragrant

Introduction:

"There are always several kinds of cold dishes for Chinese New Year. This kind of seafood is suitable for all ages. It tastes fresh and tender, and has endless aftertaste."

Production steps:

Step 1: food preparation.

Step 2: wash the flatfish.

Step 3: pot of hot water, add the fish blanch, take out.

Step 4: put fish in hot pot, pour cooking wine and soy sauce.

Step 5: add salt again.

Step 6: Sprinkle with five spice powder.

Step 7: then add water.

Step 8: finally add some oil, stir well, cover, bring to a boil over high heat and simmer over low heat for half an hour.

Step 9: open the lid in the middle, stir again, add sugar, sprinkle chicken essence, cool, cut into strips, sprinkle with marinade and serve.

Materials required:

Flatfish: moderate

Ginger: right amount

Five spice powder: appropriate amount

Salt: right amount

Old style: moderate

Refined oil: proper amount

Chicken essence: appropriate amount

Cooking wine: moderate

Appropriate amount: sugar

Note: 1. Burn to medium, five spice powder can use star anise, fennel, etc. 2. Remember: leave marinade and drizzle with halibut.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Nian Cai Zhi Er Xian Xiang De Mu Yu Da Kao