Authentic water boils piscine practice, how is the most authentic practice solution _ done delicious
I love draft to boil a fish particularly, go to plain food shop be being nodded surely every time, but the channel having the land in cafeteria is oily, still be oneself those who do is honest, of my method and tradition have a bit different

With makings 

Grass carp
Thick broad-bean sauce
20 grams
Green vegetables
300 grams
Cooking wine
5 grams
Unripe smoke
3 grams
Vinegar
3 grams
Candy
3 grams
Ginger
Together
Garlic
3 valve
Caraway
3
Yam pink 5 grams
Do chili
Ten
Chinese prickly ash
5 grams

Water boils piscine practice 

  1. Grass carp cuts chip, wash a few times to water clear. I want slices of fish meat only commonly, piscine head fishbone is OK stew, perhaps become head of fish of chop any of several hot spice plants, fry chili to wait a moment

    The practice measure of the water fish that boil 1
  2. Green vegetables burns copy of 8 minutes of familiar pad, any green vegetables that you like are OK, not certain must bean sprouts

    The practice measure of the water fish that boil 2
  3. A few oil is added in boiler, thick broad-bean sauce of small fire stir-fry before stewing goes to a red oil in, add ginger garlic green one case again stir-fry before stewing is sweet

    The practice measure of the water fish that boil 3
  4. Add water to be boiled, wine of feed in raw material, unripe smoke, vinegar, candy, salt, gourmet powder, fall into the bowl that installs green vegetables

    The practice measure of the water fish that boil 4
  5. Drop of slices of fish meat does water share, add right amount salt and cooking wine, add yam pink to mix next divide evenly, (unripe pink is OK also, but tender without yam pink) enter a few oil to mix again finally divide evenly, such slices of fish meat won't be stuck together. Slices of fish meat does not want premature souse, bloat to be used now now the tenderest

    The practice measure of the water fish that boil 5
  6. Oil is burned 5 into heat (insert a chopstick to risk small bubble) , cent second slip into slices of fish meat ripe, whiten can, in scooping up green vegetables bowl quickly. This kind is used oily ripe slices of fish meat is very tender, also won't raw meat or fish, a friend that becomes chef tells me, the water of cafeteria boils a fish basic it is to be done so. The slices of fish meat of traditional method I always feel to have bit of raw meat or fish

    The practice measure of the water fish that boil 6
  7. Slices of fish meat is ordinal slip ripe, scoop up green vegetables above

    The practice measure of the water fish that boil 7
  8. The stationary point in boiler is oily, fry into dry chili have sweet smell slightly, issue Chinese prickly ash again, a stir-fry before stewing arrives scent is very

    The practice measure of the water fish that boil 8
  9. Pour the dry chili with sweet stir-fry before stewing and Chinese prickly ash on slices of fish meat, can irrigate the oil that nod heat again, if be afraid of fat and OK elliptically, but irrigated oil a few more delicious. Scatter caraway again finally, the water with hemp hot sweet delicacy boiled a fish to be able to be enjoyed!

    The practice measure of the water fish that boil 9

Small stick person

The oil of slippery ripe slices of fish meat is lukewarm very important, tall slices of fish meat is too old, low can take off pink
2019-12-28
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