Stew liao river fish
In this dish, I stew a variety of fish with local specialties of yellow sauce to highlight the flavor of the sauce, and add the nutrition and chewiness of "gluten croton". Cutting board 100 grams of soybeans soaked back to softness; 2 crucian carp, 2 barracuda, 1 arrow fish and 1 luza fish, and a word flower knife. Stove Pot into the soybean oil 50 grams of heat, the next four kinds of fish fried until two sides of the golden brown, cooking wine 10 grams, add white vinegar, dark soy sauce 10 grams each, soy sauce 30 grams, green onion, ginger, star anise, Chaotian pepper 5 grams each, 50 grams of yellow sauce, add 800 grams of water to boil, under the soybean simmer for 15 minutes, out of the pot plate, sprinkle 3 grams of green onion.
1. Four kinds of fish to play a word flower knife
2. Fry in a frying pan until golden brown
3. Add seasoning, sprinkle soybeans and simmer until flavorful