Tonight, I intend to work with my family to share fish hot pot. Ingredients are Grass carp. The fish in China often Add hot pot of cooking.
Ingredients:
Grass carp (I bought a relatively large)
Salt
MSG
Corn starch
Garlic
JIANG
Allium
Soy sauce
Flavoring liquor
First, I will wash the fish, then cut into pieces.
Will be garlic, ginger and green onions with the meat after shredding the same mix by adding starch (many), flavoring wine, salt, MSG and soy sauce for mixing, we must let them sap stiffness so as to enable live sauces parcels fish and infiltrating them.
Then wrap the fish with dry seasonings (I now have mercy on the window, waiting for their water evaporation), preserved an hour later, the fish will be used frying pan Jianzhi skin crisp and golden yellow color change After removal.
In order to enhance the flavor of different, I intend to produce some fish and meat balls with cooking.
I will remove some chufa wash skin after then chopped, minced meat and mixed with seasoning by adding wine, salt, sugar, chopped ginger, chopped onions, monosodium glutamate, a small amount of starch and egg white for mixing (accession egg white meat balls is to enable flexible and solidification). Marinated pan with a half hours after Jianzhi skin crisp and golden yellow color change after removal.
Then you can these two delicious food Add to the hot pot and add stock, together with other favorite vegetables, while consumption of heating side.
Notes: Chinese people like to eat bot pot Add in the stock in the professional material for chaffy dish, which would allow more tasty broth. Material for chaffy dish in China have various supermarket sales, but in areas outside of China not know.
Ingredients:
Grass carp (I bought a relatively large)
Salt
MSG
Corn starch
Garlic
JIANG
Allium
Soy sauce
Flavoring liquor
First, I will wash the fish, then cut into pieces.
Will be garlic, ginger and green onions with the meat after shredding the same mix by adding starch (many), flavoring wine, salt, MSG and soy sauce for mixing, we must let them sap stiffness so as to enable live sauces parcels fish and infiltrating them.
Then wrap the fish with dry seasonings (I now have mercy on the window, waiting for their water evaporation), preserved an hour later, the fish will be used frying pan Jianzhi skin crisp and golden yellow color change After removal.
In order to enhance the flavor of different, I intend to produce some fish and meat balls with cooking.
I will remove some chufa wash skin after then chopped, minced meat and mixed with seasoning by adding wine, salt, sugar, chopped ginger, chopped onions, monosodium glutamate, a small amount of starch and egg white for mixing (accession egg white meat balls is to enable flexible and solidification). Marinated pan with a half hours after Jianzhi skin crisp and golden yellow color change after removal.
Then you can these two delicious food Add to the hot pot and add stock, together with other favorite vegetables, while consumption of heating side.
Notes: Chinese people like to eat bot pot Add in the stock in the professional material for chaffy dish, which would allow more tasty broth. Material for chaffy dish in China have various supermarket sales, but in areas outside of China not know.