Stir in water with soy sauce and pepper

How to paddle with black pepper:

Raw materials for making soy sauce and pepper water:

Grass carp or carp, 300 grams of paddle water, 10 grams of Douchi, 2 grams of dried pepper, 10 grams of bamboo shoots, appropriate amount of garlic, 2 grams of salt, 4 grams of soy sauce, 2 grams of vinegar, 3 grams of sugar, 2 grams of monosodium glutamate, 4 grams of cooking wine, 10 grams of starch, 80 grams of oil, 2 eggs, and appropriate amount of chicken soup.

The processing steps are as follows

1. Paddle and marinate for about 10 minutes, then size with wet starch and egg liquid.

2. Remove the oil from the pan and heat it to 80% heat. Add water and deep fry until golden brown. Remove.

3. Leave the bottom oil in the pan, add the dried pepper and saute until fragrant, add the lobster sauce, stir fry with water, ingredients and seasonings, put the chicken soup and simmer through with low heat, pour the starch to thicken it, put it out of the pan and put it on the plate.

The water characteristics of black pepper are as follows

Douchi has strong flavor and bright color.

Stir in water with soy sauce and pepper

Doujiao paishui is a famous dish in Hunan Province, which belongs to Hunan cuisine. Ctenopharyngodon idellus has high nutritional value, rich in unsaturated fatty acids and selenium. It has the effects of warming stomach, calming liver, expelling wind, treating arthralgia, stopping malaria, benefiting intestines and eyes. The recipe is delicious and nutritious. It is characterized by strong flavor and bright red color.

raw material

Grass carp (Ctenopharyngodon idellus) or carp (Cyprinus carpio) paddle 300g, Douchi 10g, dried pepper 2G, bamboo shoots 10g, garlic 2G, salt 2G, soy sauce 4G, vinegar 2G, sugar 3G, monosodium glutamate 2G, cooking wine 4G, starch 10g, oil 10g, eggs 2G, chicken soup 2G.

Production process

(1) Paddle and marinate for about 10 minutes. Size with wet starch and egg liquid. (2) Heat the oil to 80% heat, add water and deep fry until golden. Remove. (3) Leave the bottom oil in the pan, add the dried pepper and saute until fragrant, add the Douchi, stir fry with water, ingredients and seasonings, put the chicken soup and simmer through with low heat, pour water and starch to thicken, then put it out of the pan and put it on the plate.

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