By Bobo Dandelion Free Creative Cuisine Group
<h2>Royalties</h2>
Anhui fish belly 500g
Salt 5 g
Peanut oil to taste
1 scoop of starch
1 scoop of soy sauce
Tempeh 2 scoops
3 cloves of garlic
Ginger slices 2 pieces
A little green onion
1 scoop of oyster sauce
<h2>Practice steps</h2>
1: Wash and cut the brisket into pieces and drain the water for later.
2: Add the original squeezed soy sauce, the best oyster flavor, salt, sugar, corn starch and crushed garlic and ginger in a large bowl filled with anched fish belly.
3. Mix all the marinades and mix them evenly.
4, finally add olive oil to catch well, mainly used to lock the moisture in the brisket.
5: Marinate for about 20 minutes and set the plate.
6: Add an appropriate amount of water to the pot and boil, then put the anchovy belly in the pot and steam for about 8 minutes.
7: Sprinkle with green onions from the pot, the sauce is fragrant and smooth.
8. Add The original special soy sauce of Verdanta and the best oyster sauce of Verdanta are marinated in a 1:1 ratio, and the steamed fish brisket is particularly fresh and tender.
9, the sauce is rich and squeezed more fragrant, like to try it together!
<h2>Tips</h2>
1: Marinated in a 1:1 ratio of Marinated Aquamarine with Verdanta's Original Premium Soy Sauce and Amelthme's Oyster Sauce, the steamed fish brisket is particularly fresh and tender.
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