Main ingredients dry vegetables 2 to meat 600 grams of auxiliary ingredients oil moderate salt moderate soy sauce moderate ginger moderate dry chili moderate pepper moderate steps dry vegetables roasted pork practice steps 11. dry vegetables slightly soaked down clean dry vegetables roasted pork practice steps 22. meat, dry chili ginger all cut up and spare dry vegetables roasted pork practice steps 33. pan heat. The next pork fried oil dry vegetables burned pork practice steps 44. then the dry chili and ginger down storm fried dry vegetables burned pork practice steps 55. then dry vegetables down dry vegetables burned pork practice steps 66. add salt dry vegetables burned pork practice steps 77. plus soy sauce, pepper. The last thing you need to do is to add the right amount of water and cook the meat. Dried vegetables roasted pork practice step 99. finished...

Bearded fish practice

Bearded fish that catfish.

Garlic Roasted Catfish Ingredients: 300 grams of catfish, 10 cloves of garlic, 30 ml of soybean paste, 15 ml of spicy sauce, 30 ml of cooking wine, 2 green onions, 5 slices of ginger, 1 carrot, 1 onion.

Seasoning: 30ml soy sauce, 8g sugar, 8g white pepper.

How to do: 1, catfish cut into 3 cm square pieces, carrots cut into hobnail pieces, onion cut into slices spare.

Soup pot add water, boil and add 15ml cooking wine, 2 small pieces of green onion, and then into the catfish, gently scratched with a slotted spoon to disperse, see the catfish meat discoloration, slowly floating foam in the water when the catfish fish out with water to wash; 2, frying pan add the right amount of oil heated to 3 into the heat, add onion, ginger, garlic stir fry flavor, and then add the carrot, half of the onion is also stir fried; 3, and then add the soybean paste, spicy sauce, stir fry red oil with low heat.

Put into the blanched catfish, pour into the wine, in turn into the soy sauce, sugar stir-fried catfish color; 4, add water, no more than 1/2 of the material can be covered with medium heat and stew for 10 minutes, until the fish is cooked, carrots can be soft, sprinkle white pepper can be consumed before serving Remarks: 1, catfish stewed before blanching slightly with boiling water, not only to fishy, the surface layer of grease can be boiled out, with the After repeated rinsing with water, there is a lot less grease, and the taste is a little more refreshing; 2, stewed catfish is best with some special flavors, but also can be relieved of greasy vegetables, such as carrots, onions, tomatoes, etc., the vegetable flavor can be slowly integrated into the fish, the taste will be naturally particularly strong.

Secondly, stewed catfish, add soybean paste, spicy sauce and other spices, but also can be deodorized, unctuous, increase the aroma, soybean paste do not use too salty, spicy sauce ratio can be added according to their own preferences, but also can be used instead of Ganma; 3, also need to pay attention to is the soybean paste, spicy sauce, soy sauce have a salty flavor, so the salt does not need to be added, or stewed until the fish is crispy soup juice gradually dry, taste! Then add salt, can not be too salty, inside the garlic with a bottle of beer, the remaining soup to bowl of rice.