Sichuan Cuisine: dry roasted pomfret(chuan cai gan shao chang yu )
Sichuan Cuisine: dry roasted pomfret
Introduction:
Production steps:
Materials required:
Pomfret: 1
Scallion: 10g
Ginger: 5g
Garlic: 4 cloves
Red pepper: 5
Flour: 5g
Chinese prickly ash: 1 teaspoon
Peanut oil: 30 ml
Cooking wine: 15ml
Soy sauce: 15ml
Soy sauce: 5ml
Sugar: 20g
Vinegar: 15 ml
Pepper: 2G
MSG: 2G
Sesame oil: 5 ml
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: three quarters of an hour
Taste: spicy
Chinese PinYin : Chuan Cai Gan Shao Chang Yu
Sichuan Cuisine: dry roasted pomfret
-
Steamed fish in microwave oven
Steamed fish in microwave oven. Wei Bo Lu Zheng Yu Cong Xiang Jin Cang Yu
Views: 8 Time 2021-03-14 -
Cereals and sausage porridge
Cereals and sausage porridge. Mai Pian La Chang Zhou
Views: 5 Time 2021-03-14 -
Mixed bean curd with sesame paste
Mixed bean curd with sesame paste. Zhi Ma Jiang Ban Fu Zhu
Views: 7 Time 2021-03-14 -
[flower shaped sesame milk bread]
[flower shaped sesame milk bread]. Hua Xing Zhi Ma Niu Nai Mian Bao
Views: 8 Time 2021-03-14 -
-
-
-
-
Sausages with chrysanthemum
Sausages with chrysanthemum. La Chang Ban Tong Hao
Views: 6 Time 2021-03-14 -
