Private stewed fish

Private stewed fish

Introduction:

Production steps:

Step 1: clean the crucian carp, cut the scallion into inches, slice the ginger and peel the garlic for use

Step 2: put onion, ginger and garlic into the pot

Third step: add fish, Baijiu, soy sauce, vinegar, salt, sugar, purple perilla seed, add water, no fish, small fire top, open the lid, and cook for three minutes.

Materials required:

Crucian carp: two, weighing 700 grams

Onion: one

Jiang: half Liang

Garlic: both ends

Dry red pepper: one

Erguotou: 25g

Soy sauce: 30g

Vinegar: 100g

Sugar: 20g

Salt: 12g

Purple perilla: 0.5g

Note: soup can be wider, fish stew half can add tofu stew together.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh