The sky on the tip of the tongue 丨 dry burning Wuchang fish

Today is the 7th year 08 months and 13 days that the sky is accompanied by you

Preparation of ingredients:

Main ingredients: Wuchang fish, pork belly.

Seasoning: salt, cooking wine, sugar, chicken essence, monosodium glutamate, vinegar, shallots, ginger, garlic, white pepper, small raw powder, edible oil, bean paste.

Production steps:

1. Put the killed Wuchang fish, green onion, ginger, salt, and pepper.

2. Put the fish in the hot oil (4-5 % heat) and fry until the golden yellow is removed.

3. Put the oil in the pan, stir-fry the pork belly for a while, add Douban sauce, ginger, garlic, old soy sauce, red oil, put an appropriate amount of water, and then cook the fish for 5-15 minutes.

4. Put the appropriate amount of salt, white sugar, chicken essence, white pepper, monosodium glutamate, and sauce.

5. Finally, pour the best sauce on the fish and sprinkle with green onions. The delicious dried Wuchang fish is ready.

Introduction to cooks: Li Chenming, a native of Baishan, Jilin, participated in the training of the 40th and forty -first -level chefs of the Airborne soldiers. Although I have been working in the post of cooking for a year, I always put how to improve the company's food first, carefully study various recipes, and continue to work hard to improve the level of cooking.

Production: Guo Shuai

not

not

Produced: Li Zibo

- END -