Dry roasted fish
Introduction:
"Self made dry roasted fish. The unexpected discovery of "delicious food"
Production steps:
Step 1: prepare spices, onion, ginger and garlic.
Step 2: size the fish. How to make the batter: a teaspoon of cooking wine, a little salt and monosodium glutamate, a whole chicken egg, proper amount of flour and water (it can wrap the fish)
Step 3: pour in a bowl of oil, cook and cool to 60% heat, then pour in the starched fish and deep fry over low heat until golden
Step 4: pick up the fried fish. Until all the fish are fried
Step 5: after all the fish are deep fried, leave half of the oil in the pan, pour in the spices, onion, ginger and garlic, stir fry over high heat until the fragrance overflows. Add two teaspoons of soy sauce, three teaspoons of vinegar and one teaspoon of sugar.
Step 6: pour in the fish and add the boiled water or soup without fish. Bring the water to a boil and turn to medium heat.
Step 7: add salt, monosodium glutamate and chicken essence to taste
Step 8: take the pot and put it on the plate, pour on the sauce and sprinkle with scallion. Done~~
Materials required:
Tong fish: one
Ginger powder: appropriate amount
Minced garlic: right amount
Onion powder: appropriate amount
Big stuff: one
Fennel: 2G
Fragrant leaves: 5 pieces
Star anise: 3
Chinese prickly ash: 5g
Dried pepper: 2
Soy sauce: right amount
Vinegar: right amount
Sugar: right amount
Salt: right amount
MSG: right amount
Chicken essence: appropriate amount
Note: the fish is best to eat the same day. Pixian Douban can be added in 5 steps, which is another flavor. This is the way I found out by accident when I was fishing. Learn it quietly.
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Mi Zhi Gan Shao Qian Yu
Dry roasted fish
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