Thick broad-bean sauce basically is to use1000 beautiful net forum of Shanghai Pepper sauce and horsebean, still other flavoring is madeA falls in love with the sea to be the same as a city Make a kind of bechamel that come, among them the thick broad-bean sauce of Sichuan area is particularly famous, the thick broad-bean sauce of Sichuan area with Pi county thick broad-bean sauce best. And the OK also and proper affiliation in the process that stewing a fish the fishy smell of the delicious flavour of promotion of thick broad-bean sauce and oneself and cover in fish. Is the method that the fish stews when using Pi county thick broad-bean sauce accordingly what kind of?
Grass carp, green, ginger, cooking wine, unripe smoke, often smoke, pepper, salt, flour, white sugar wait
1. prepares data, the fish opens chamber to go cheek clears clean.
2. green cuts paragraphs small, ginger section.
3. from approach the headForum of Shanghai noble baby Inclined cut one knife, smoke go line of raw meat or fish, two sides has.
Tooth of fish of take out of 4. fish head, those who cut begin ministry to 2 resemble dental kind is piscine tooth.
Chop of 5. fish body is agglomerate.
6. puts clean basin, join flour to mix divide evenly.
7. sits boiler is put oily
8. oil heat puts piscine piece decoct to give boiler into golden color stand-by.
9. falls to be born smoke, often smoke, cooking wine.
10. adds water right amount, can have done not have piscine piece probably can.
11. joins salt 2 small spoon.
12. joins candy 1 big spoon.
13. adds touch of thick broad-bean sauce.
Piscine piece falls after 14. is burned, turn small fire is stewed slow 15 — 20 minutes can, final Shang Duo opens conflagration to receive juice.
15. gives boiler to install dish.
Above basically introduced braise in soy sauce of thick broad-bean sauce the practice of piscine piece, did you understand? Understand next relevant knowledge about grass carp together then.
How to choose grass carp
Smell fish branchial
The branchial silk of fresh fish is shown vermeil, mucus is transparent, the; of earthy fishy smell of the salty fishy smell that has briny fish or fresh water fish is not fresh branchial color of the fish pales show grey red or grey purple, mucus is fishy.
Feel piscine body
The surface of fresh fish has transparent mucus, scale luster and show consideration for with the fish add close together, fall off not easily; is not fresh the mucus of piscine surface is much more opaque, scale glossiness is poor and fall off more easily.
Clutch cruelly oppress
Fresh fish is solid bouncy, point to to after pressing, cave to disappear instantly, ; of flavour of as good as is not freshLove Shanghai is the same as city forum Cruelly oppress is shown a bit inattentive, point to to after pressing, cave disappear slower, have fishy taste a bit.
See piscine abdomen
The abdomen of fresh fish[……]