Description:The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young Taste: Fresh Make the difficulty: Ganish food (intermediate) Make time: 60 minutes The materials: Live 1 carp ' About 750 grams) Condiment: Slight 10...
Stilbene burns the living fish
- The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young
- Taste: Fresh
- Make the difficulty: Ganish food (intermediate)
- Make time: 60 minutes
- The materials: Live 1 carp ' About 750 grams)
- Condiment: Slight 10 grams, 6 grams of dangshens, water yellowly and send 15 grams of mushrooms, bamboo shoots are a slice of 15 grams. 30 grams of white sugar, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, 10 grams of spring onions, 15 grams of gingers, 10 grams of garlics, 1 gram of gourmet powder, 20 grams of water bean powder, 500 grams of vegetable oil, pig
- Stilbene is cooked the living fish's method:
- 1,Carp go gill, scale, behind the fin, cut open belly go viscera, clean. Two sides carve cross spend knife on fish.
2,All water hair mushroom two halves. The dangshen, washing moistly, slighting yellowly, cut stretch 2 centimetres thick, ginger, spring onions, garlic are cleaned, cut the garlic stretch, spring onions silk, the ginger is made into the ginger juice for subsequent use.
3,The frying pan is boiled hotly, it is hot to put vegetable oil and cook to 60% (about 150 ??) When,it put carp it fry to pulling out golden yellow, last oil drip.
4,The frying pan is put on the fire, pour into lard, the white sugar put, while frying bordeauxly, add the clear soup, put, enter, bomb good carp, dangshen slice, yellow to slight slice, cook, boil, move backward fire cook over a slow fire to very ripe and tasty.
5,Enter the fish one, choose dangshen and Radix Astragali.
6,Put the bamboo shoot slice, mushroom slice into slaughterhouse, it is tasty and precise to adjust, burn and boil, skim and float the foam, thicken soup, drench lard with water bean powder, water it on the fish. - Note:
