Fish flavor, one of the representatives of Sichuan cuisine, is named after fish flavor; As a kind of seasoning, the taste of different regions is slightly different, but the overall main performance is: salty, sweet, sour and spicy. Fish flavor, the soul of which is Douban sauce. If you want to taste authentic, you must use the Douban sauce produced in Sichuan.
Three firewood eggs
120g lean meat
Three flower mushrooms
15g bean paste
5 ml cooking wine
30 ml soy sauce
20 ml white vinegar
40 ml water
30 ml edible oil
Step 1All kinds of food preparation.
Step 2Soak the dried mushrooms and cut into pieces. Wash the lean meat and cut into pieces. Cut ginger and scallion into pieces.
Step 3Knock the eggs into the bowl and add the cooking wine.
Step 4Break into egg liquid and set aside.
Step 5Set aside the bean paste. Take a small bowl, add soy sauce, sugar, water (soak good mushroom water can also be).
Step 6Add Heinz white vinegar and stir to make sauce.
Step 7Pour cooking oil into the pan and lay eggs when it is 70% hot.
Step 8Fry until both sides are brown. Set aside.
Step 9Leave oil in the pan and stir fry with ginger powder.
Step 10Stir in the mushroom powder to make it fragrant.
Step 11Add minced lean meat and stir fry until discolored.
Step 12Add the bean paste.
Step 13Stir fry the fragrance, stir fry the red oil juice.
Step 14Add the fish sauce before that.
Step 15Simmer for 2 minutes.
Step 16Sprinkle chopped green onion, stir fried meat paste, pour into the omelet before fried, you can enjoy it.