Homemade Jiangnan flavor of "crisp fish and tender inside, salty and delicious soup" at home
Introduction:
"Fried fish is to fry the fish first, and then put it into the cooked sauce to marinate it. In fact, it is also common in our northern banquets. It belongs to a cold dish. We call it "smoked fish". The fish is thick, with few spines, and the skin is fried and dry. But it is soft and juicy inside, and tastes sweet. I like it from the north. In the south of the Yangtze River, people boil the fried fish for a few minutes in the soup made of scallion, ginger and garlic, cooking wine, soy sauce, sugar and fresh soup, and use the soup with water as the topping of noodles, which is called "fried fish noodles."
Production steps:
Materials required:
Grass carp: one
Noodles: 200g
Scallion: right amount
Ginger: right amount
Garlic: right amount
Leeks: moderate
Vegetables: moderate
Tomatoes: right amount
Cooking wine: 2 teaspoons
Soy sauce: 2 teaspoons
Old style: 2 teaspoons
Sugar: 2 teaspoons
Salt: 2 teaspoons
MSG: a spoonful
Warm water: a bowl
White pepper: 1 teaspoon
Zanthoxylum bungeanum: right amount
matters needing attention:
Production difficulty: ordinary
Technology: explosion
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Zai Jia Zi Zhi Yu Rou Wai Su Li Nen Tang Zhi Xian Xian Shi Kou De Jiang Nan Feng Wei Bao Yu Mian
Homemade Jiangnan flavor of "crisp fish and tender inside, salty and delicious soup" at home
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