Making ingredients: crucian carp 750 grams of pork 50 grams of black beans 70 grams of wine 25 grams of soy sauce 10 grams of salt 5 grams of fresh soup 250 grams of sugar 7 grams
Production process
1. fresh crucian carp to remove the scales, gills, giblets, clean, and then under the frying pan frying a little bit to drain the oil to be used.
2. Pork and Tongchuan black beans and chopped for the end. Frying pan oil hot, into the chopped meat and edamame end fried scattered, add wine, salt, sugar, soy sauce, fresh soup dry, skimmed foam. Into the fried carp, burn 10 minutes, switch to a small fire simmer until the juice thick fish cooked when the pot, cool to use.
3. cooled fish,
Cut into tile-shaped plate, dripping with leftover blanching juice can be served.
Practice two
Main ingredients: 900 grams of mackerel
Seasonings: 5 grams of yellow wine 50 grams of black beans 50 grams of salt 4 grams of green onions 5 grams of soy sauce 25 grams of ginger 5 grams of sugar 20 grams of
Chili pepper (red, sharp, dry) 4 grams of monosodium glutamate 4 grams of sesame oil 25 grams of peanut oil 70 grams of each appropriate amount of
Production process
1.will be mackerel slaughtered and cleaned. The piece of net fish meat chopped into 4 cm long, 3 cm wide fish block, put into the bowl;
2. Fish add salt, yellow wine, onion, ginger and mix well together, marinate for 2 hours to taste; 3. Dry tempeh into a bowl and add warm water, soak for about half an hour, pick the impurities and wash;
4. Clean tempeh on the dry chili peppers grains into the cage to the high-flame steaming for 1 hour to take out to be used;
5. p>5. frying pan on high heat, into the peanut oil burned to seven, eighty hot, into the marinated fish fried to golden brown and drain the oil;
6. shallots, ginger into the pot slightly stir-fried, into the fish, add 200 ml of chicken broth, sugar, salt and edamame together with the burn;
7. and so the boiling, switch to a small fire to the fish is soft and sticky, thick juice, when you add monosodium glutamate, balsamic vinegar, drizzled with sesame oil! The pan is ready to be served.