Braised mullet with preserved meat(la wei mang yu bao bu yi yang de chi fa kou wei geng jia yu zhong bu tong )

Braised mullet with preserved meat

Introduction:

"Among all the fish, I only like awn fish and grass carp. Awn fish with sausage is more delicious. I don't like fish very much, but I like mangyu Bao very much. Awn fish is a very strange kind of fish. It has as much oil as pig meat, but it is not greasy at all. Awn fish has high nutritional value, fish meat has a lot of gum, soft structure and excellent taste. Awn fish will be on our table for a long time, because everyone likes it. But what! Awn fish is delicious, but it is not so easy to cook. If it is not cooked well, it will have a muddy smell. It's strange that you can't put ginger in boiled awn carp. Many fish put ginger to remove the fishy smell, but awn carp is different. When awn carp touches ginger, it will have a fishy smell, and the taste is greatly reduced. Today, let's celebrate the delicious mangyu! Prepare more rice! The picture in the article was taken before. Before Lu babe could not eat fish, I put dry red pepper. Now he would eat it. I didn't dare to put it, so there is no dry red pepper in the process picture. If there is no child at home, I can put 5 dry red peppers, which will be more fragrant! "

Production steps:

Materials required:

Awn fish: 650g

Sausage: 3

Sour plum: 2

Bean paste: right amount

Soy sauce: moderate

Rice wine: 10g

Salt: 1g

Sugar: 5g

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: other

Chinese PinYin : La Wei Mang Yu Bao Bu Yi Yang De Chi Fa Kou Wei Geng Jia Yu Zhong Bu Tong