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Grass carp of braise in soy sauce
(1) fresh grass carp makes an appointment with 1 kilogram left and right sides again, (2) green paragraph, jiang Si, (3) cooking wine, white sugar, chili pink, pink of Chinese prickly ash, salt, soy, (4) amylaceous, rapeseed oil
One, the wheel account that about 3 centimeters or so cut after washing grass carp clean, put reserve inside a clean basin;
2, will use in makings (2) , (3) the thing in is put entirely, dosage basis individual taste is right amount, next souse of the cap on the lid is controlled 5 hours,
3, take out the Jiang Si inside salver and green paragraph, put one clean small bowl reserves;
4, right amount rapeseed oil is put inside boiler, burn when coming to be heated up most probably, what wrap good starch piscine piece is ordinal put bowl inside, scamper fizzles out to both sides gold when color, take one clean dish to load reserve;
5, with the more than oil in boiler will a moment ago the Jiang Si inside small bowl and green Duan Fang enter stir-fry before stewing to come when classics yellow, enter right amount boiled water, again ordinal put piscine piece, come when Shang Zhishou wash-and-wear when involve fire, outfit giving boiler dish can.
When washing a fish, go up on piscine body a few vinegar, such scale are easy take out, and piscine body does not slip good to wash;
Must mix before scamper fish a few amylaceous, won’t stick boiler so.
End of grass carp of braise in soy sauce
Brief introduction cruelly oppress is delicious, shang Zhinong stiff tasty. Because piscine tail activity is more, its flesh is bouncier, and little thorn
MaterialShanghai night net