Making Ingredients

Fish.... .750 g pork .... .50 g black beans .... .70 grams of cooking wine... .25 g

Soy sauce .... .10 g fine salt.... .5 grams

Soup.... .250 g Sugar .... .7 g

Production process

1. Remove the scales, gills and guts from the fresh fish and clean it, then fry it in a deep frying pan and drain the oil.

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 from the pot, cool to use.

3. cooled fish, cut into tile-shaped plate, topped with the leftover blanching juice can be served.

Key

1. fish can not be fried for too long, the skin is hard to drain the oil.

2. Soy sauce, sugar to use less, into the dish can not be eaten out of the sweet flavor.

3. When the sauce, the amount of soup should be mastered moderately, not too much, so as not to paste the pot.

Main Ingredients

Main Ingredients: 900g of mackerel

Seasonings: 5g of yellow wine, 50g of tempeh, 4g of salt, 5g of green onion, 5g of soy sauce, 25g of ginger, 5g of sugar, 20g of sugar

Chili Peppers (red, sharp, dry) 4g of monosodium glutamate (MSG), 4g of sesame oil, 25g of peanut oil, 70g of peanut oil, each in appropriate quantities

Making process

1. Slaughter the mackerel, and then slice off the fish flesh. Chop the fish into 4 cm long and 3 cm wide pieces and put them into a bowl;

2. Add salt, yellow wine, green onion and ginger into the fish and mix well to marinate for 2 hours; 3. Dry edamame into a bowl and add warm water, soak for about half an hour and pick out the impurities and wash them;

4. Put dried chili peppers on the washed edamame and steam them in a cage for 1 hour on a high flame and take out for use;

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 chicken broth 200 ml, sugar, salt and black beans together to burn;

7. and so the boil, switch to a small fire to the fish is soft and sticky, the juice is thick, when you add monosodium glutamate, balsamic vinegar, drizzled with sesame oil to the pot and plate that is!

7. Main ingredients crucian carp appropriate amount

Seasoning salt moderate amount of cooking wine moderate amount of black beans moderate amount of vegetable oil moderate amount of sesame seeds moderate amount

1. fish after finishing clean with cooking wine, salt I 1 hour

2. pan pour oil, more, put the fish, fry until reddish-yellow can be fried, frying less flip, so as not to turn the fish rotten shapeless

3. will fry the fish fish fish out of pots, pots and pans, leaving a little oil, put the fried fish, frying, and so on. A little oil, put the edamame stir-fry, then add sesame seeds, stir-fry evenly with the oil poured on the fish

4. pressure cooker pressure 30 minutes can be