First eel shredded with egg white, to hot oil burst piano, and then with watermelon skin. celery fried, add wine, ginger, onion, salt, monosodium glutamate.
Watermelon skin two pieces, mud fierce fish three,? Lean meat a little,? 4 slices of ginger, 1 teaspoon of salt Salt?1 teaspoon
Method of preparation
1 watermelon rind peeled and sliced
2 mud fish cleaned and cleaned up in the middle of the cut
3 pot of water to boil with a little lean meat, add three slices of ginger
4 cleaned up the fish, watermelon rind into the pot,
5 pot after the cooker is cooked, add a bit of salt to taste
4 the fish, watermelon peel into the pot,
5 pot after the cook, add a bit of salt to taste
6 taels of watermelon rind, 4 taels of pangolin meat, 1 teaspoon of minced garlic, 2 teaspoons of red wine lees, 1 bowl of stock, ? teaspoon of salt.
The gravy: 1 tablespoon of stock, a pinch each of sugar/sesame oil/chicken powder, an appropriate amount of cornstarch, 1 teaspoon of oyster sauce.
Practice
1. Cut watermelon rind into small strips. Add salt, add watermelon rind and cook until slightly softened, then reserve watermelon rind and stock for later use.
2. Heat a wok with oil, add the pangolin meat, flatten it, fry it and cut it into fish cakes.
3. In a wok, add oil, minced garlic, stir-fry fish floss, reserved stock and red wine lees, add watermelon rind and stir-fry for a few minutes before serving
6 taels of watermelon rind, 4 taels of pangolin, 1 teaspoon of minced garlic, 2 teaspoons of red wine lees, 1 bowl of stock and ? teaspoon of salt.
The gravy: 1 tablespoon of stock, a pinch each of sugar/sesame oil/chicken powder, an appropriate amount of cornstarch, 1 teaspoon of oyster sauce.
Practice
1. Cut watermelon rind into small strips. Add salt, add watermelon rind and cook until slightly softened, then reserve watermelon rind and stock for later use.
2. Heat a wok with oil, add the pangolin meat, flatten it, fry it and cut it into fish cakes.
3. In a wok, add oil, stir fry the garlic, add the fish floss, reserved stock and red wine lees, add the watermelon rind, and then stir fry the gravy for a few seconds.