After the braised peeled fish is bought back, it should be cleaned and pickled first. Cool the oil in the hot pot and add the pickled peeled fish. Fry until golden brown on both sides. Be careful to fry for a while. This fish tastes very light. If it is not thoroughly fried and stewed, it will not be so delicious. After the peeled fish is fried, add ginger and garlic and stir fry slowly. After the peeled fish is fried, add ginger and garlic and stir fry slowly. After the fragrance of ginger and garlic is dispersed, stir well and add boiling water. After the water is boiled, turn to low heat and slowly collect the juice. I need to replenish some fuel consumption before turning to low heat. Generally, I use oil consumption to improve the taste and collect juice for stews. This will make the taste stronger. It is worth a try. Sprinkle some shallots before cooking and serve.
Clean up the sharp wings of pepper. Sometimes there are some little Mao Mao on it. Be sure to clean them up one by one. Chop pepper, break garlic and cut twice. Put cool oil in a hot pan, stir-fry the garlic in the lower part, pour in the tip of the wing and stir-fry until the water is exhausted.
Put a little sugar in the process of frying the tip of the wing to improve the flavor, so it will turn to medium heat at this time, and it is easy to add sugar to the bottom. Add sugar and cook until the tip of the wing fades. Add soy sauce and stir well again. At this time, you can add spices such as spiced powder. Personally, it will be better to add flavor. Add enough boiling water at one time, turn to low heat and gradually collect the juice. Remember, add a proper amount of oil before collecting the juice.
When cooking raw meat products, I usually use oil to collect juice, which is much more delicious than using starch to thicken. Personally, I like to collect the juice from the tip of this wing and collect it dry. The juice is wrapped around the tip of the wing and eaten. First, the juice outside smells good. Pour in chopped peppers and stir well before taking out the pot. Finally, you can generally sprinkle a little salt into it, and friends who are naturally tasteless can leave it alone.
Braised crucian carp must be cleaned before buying, and then use paper towels to absorb the surface moisture in the restaurant kitchen. Put oil in a hot pan to cool, add fish, fry on both sides for a while, add ginger and garlic after frying, stir-fry until fragrant, add sugar to taste, add a little soy sauce, add appropriate amount of boiling water, prepare juice in advance after boiling, and finally add salt to refresh. Sprinkle with shallots and take out the pot.
Braised radish pickles with crucian carp. I always think this radish pickle is really versatile. I like pickles since I was a child, but I like sour taste. This time it was cooked with crucian carp. I feel that crucian carp is more suitable for burning kimchi, and the taste is particularly suitable. add