Chinese Food
Pan fried Asparagus
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Because of its thorns, it's from scratch to familiar. Because it's delicious. From taste to can't stop.
Cooking ingredients
Cooking Steps
Step1:Zhanghe specialty - big white Diao. 1 jin, 2 double. Let the fish owner kill it from the back. Don't clean it after going home. Directly apply salt. Hang it outside and air dry it for a day and a night. Clean it thoroughly before doing it. Drain water.
Step2:Fish cho
Step3:Shredded green pepper, chopped garlic, sliced ginge
Step4:Big fire. Hot pot cold oil (not too much oil, but to spread the whole pot), fish pieces (piece by piece into the pot), ginger pieces. Turn it into a small fire immediately. Don't rush to turn it over.
Step5:Shake the wok a little. When the fish can shake freely, turn over one by one. When frying the other side, you can't be impatient. The same way. Turn over each fish several times until both sides are golden and ready to use. (small and medium fire in the whole process. This step is a test of everyone's patience. The fried fish pieces are complete and beautiful in color.) in the middle of the fried fish, you can take a bowl of mixed juice vinegar, raw soy sauce, cooking wine, sugar and salt. According to your tast
Step6:Turn on the fire again. Use the leftover oil of the fish you just fried. Stir fry the garlic and Douchi sauce. Pour in the sauce
Step7:Stir fry the fish. Turn it over a little. Cover it. Turn down the heat to collect the juice.
Step8:1 minute before leaving the pot. Release green pepper and stir fry slightl
Step9:Loading. The color is beautiful. The taste is salty and fragrant. The next meal and the white mouth are deliciou
Cooking tips:1. The Diaoyu is dried and then made. The meat is compact and easy to pick out thorns when eating. 2. When frying fish, it must be a hot pot with cold oil. Turn the small fire at once. And don't rush to turn it over. Wait for about 2 minutes. Shake the frying pan. When the fish can slide freely, turn it over one by one. The whole process must not be impatient. 3. After pouring in the sauce, you don't need to turn the fish over and over again. You need to make the dishes light and delicious.
