| 摘要 |
PURPOSE: A producing method of sauce for braised cutlass fish is provided to remove the unique fishy smell from cutlass fish, and to secure the flavor of the cutlass fish. CONSTITUTION: A producing method of sauce for braised cutlass fish comprises the following steps: mixing 100 parts of purified water by weight, 20-40 parts of cutlass fish by weight, 3-10 parts of radish by weight, 1-5 parts of onion by weight, 1-5 parts of spring onion by weight, 0.005-0.2 parts of ginger by weight, 0.01-0.05 parts of black pepper powder by weight, and 0.1-1 part of alcoholic drink by weight, and heating the mixture to obtain a sauce base; mixing the sauce base with red pepper powder, the radish, the onion, the spring onion, garlic, anchovy sauce, and other ingredients, and heating the mixture to obtain the sauce; and inserting the sauce with dressed cutlass fish in a container, and rapidly freezing the mixture. |
