Novice into the kitchen(xin shou ru chu hong shao hua shui )

Novice into the kitchen

Introduction:

"When I was a child, I was not willing to eat fish, so my mother said: if I eat more fish, I can learn to swim. So I don't repel eating fish any more, but most of it is eating fish belly. Later, I really learned to swim. Grow up a little bit more, mother says again: eat fishtail to swim to be able to faster. I asked why. My mother said that the tail is the oar of the fish. If it's a fish made by the chef, it's not called fishtail. I asked: what is that called. Mother said: it's called rowing. I'm about 12 years old this year. How time flies. "

Production steps:

Step 1: fish tail, salted for 30 minutes. It's best to use black carp. I'm the fish tail from the silver carp head soup I ate the day before

Step 2: add oil to the hot pot, add onion, garlic and pepper to stir fry

Step 3: add fish tail and fry until golden

Step 4: turn over and fry again

Step 5: add cooking wine

Step 6: add fresh, add veteran

Step 7: add a little sugar to make it fresh. Add star anise and fragrant leaves

Step 8: add water, cover the fish, bring to a boil over high heat, turn to low heat, and burn until the water is dry

Step 9: add a little chicken essence before cooking. I'm ugly, but I'm fresh

Materials required:

Fishtail: one

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Fragrant leaves: appropriate amount

Star anise: right amount

Cooking wine: moderate

Note: it's best to use black carp, so the taste is fat

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xin Shou Ru Chu Hong Shao Hua Shui