Seasoning: 2 tbsps of yellow rice wine, 3.5 tbsps of soy sauce, 5 tbsps of sugar 1.5 tbsps of refined salt and monosodium glutamate, 2.5 tbsps of gouache at 45 degrees, 50g of lard, 5g of onion and sesame oil 1 tbsps.
Methods: 1. Cut the sea cucumber into oblique blades. Oil-soaked pigskin is cut into shuttle pieces, cooked pork belly is cut into finger-wide strips, and fried fish is also cut into finger-wide strips.
2. Heat the pot, add 50g lard and stir-fry shallots, then put all the raw materials into the pot and stir-fry, that is, cook yellow rice wine, add soy sauce, sugar, salt and soup (1 spoon), boil with high fire, simmer for 3-4 minutes, then switch to high fire and thicken the raw rice noodles with water.
Features: Pale red in color. The ingredients are rich and affordable, salty and sweet, and the raw materials are wrapped in marinade, which is rich and mellow. It is one of the commonly used three fresh series dishes.
Key points: 1. Sanxian series dishes are mainly made of cooked chicken and fish. As a fried three fresh, you must also use cooked pig's trotters. The same is true of soup and deduction. Only three flowers have a higher level of consumption, so boiled pig feet must be replaced with boiled hoof meat.
Because the raw materials are all semi-finished products, as long as they are burnt thoroughly, they can be thickened after tasting.
Sam sun, and Sam sun.