[video cookbook of Wen Yi] - - - [fish of crucian carp of turnip taro evaporate] (include practice of fabaceous Chi sauce)


[fish of crucian carp of turnip taro evaporate] (include practice of fabaceous Chi sauce)

Advocate makings: Crucian carp fish

Complementary makings: Bai Luobo, taro, caraway, green, ginger, garlic

Condiment: Chi of salt, Chinese prickly ash, dry chili, beans

Cook a method:

1, crucian carp fish abluent surface cuts beautiful knife, a place of strategic importance enters Jiang Pian, drench on cooking wine souse 10 minutes, white turnip silk adds salt to bloat 5 minutes;

2, put fabaceous Chi into frying pan, dry fry take out mincing, oil is entered in boiler, powder of garlic of ginger issueing green explodes sweet, join Chi of dry chili, broken beans, add soy, salt, white sugar, sesame oil, fry sweet hind refrigeration reserves;

3, taro piece put dish floor, put fish of the Bai Luobo that has bloated, crucian carp again, add fabaceous Chi sauce, put the evaporate after water of a pot for steaming food leaves 10 minutes, give boiler to scatter on silk of ginger of caraway, green, burn the Chinese prickly ash below oil drench after scamper is sweet go up in piscine body can.


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