With makings
| Fish | 1 |
| Soy | 2 spoon |
| Vinegar | 1 spoon |
| Candy | 10 grams |
| Ginger | 1 |
| Cooking wine | 1 spoon |
| Green | 1 |
| Oily | 100 grams |
Fish of Zuo of braise in soy sauce (rice fish) detailed practice
-
Choose port city the fresh Zuo fish that day, this 2 jins are weighed
-
Blow scale
-
Cut open abdomen clear splanchnic
-
Swimming bladder can make isinglass, have higher officinal value.
-
Cut off piscine fim
-
Choose a middle to make braise in soy sauce, end of piscine head fish puts boiling water
-
After boiler burns heat, brush with ginger prevent a fish to stick boiler
-
oily
-
Put rice fish to begin decoct
-
With decoct of two sides of medium baking temperature, decoct fizzles out to gold color
-
Put ginger
-
Go up cooking wine
-
Nod vinegar
-
Pour soy
-
Put bit of sugar
-
Add water
-
The boiler on the lid is built, go up frowzily 3, 4 minutes
-
Boil, blow on the face of flavour of rice fish and shellfish as food and come
-
Install dish of Sa Cong
-
Rice cruelly oppress is qualitative delicate, delicious
