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
Private stewed fish
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