Method:Broiling




Needed materials

Mother stock: Grass carp
Supplementary material: Vermicelli
Seasoning: Soy sauce, cooking wine, chicken essence, thick bean sauce, sugar, sesame oil, consomme, water starch, onion, ginger, garlic, cooking oil


Manufacture method

1. slivers the block the fish topping, the onion, the ginger, the garlic cleaning slivers end, the vermicelli slivers the diamond block to be ready to be used with boiling water clear;
2. sits the pot ignition to drain the oil, when oil 60%-70% heat pours into the fish steak to explode to the dried shark skin receives tightly time bails out;
3. in the pot keeps -odd oil, the oil puts in onion Jiang Suanmo, the thick bean sauce to stir-fry before stewing hotly fries the fragrance, joins the cooking wine, the soy sauce, the consomme, the sugar, the chicken essence, the fish steak, after boiling, changes to the flame to cook in a covered vessel thickly to the cooking liquor thick, pours into the vermicelli water used starch to thicken soup, to drench into the sesame oil, pours into the earthen pot the flame to boil again then.


Characteristic

The juice thick taste is fragrant.

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