Boiled white (traditional cooking method in China)

Burning white is one of the traditional cooking methods in China, which is mainly used to cook fish and poultry ingredients. This cooking method can not only keep the original flavor of the ingredients, but also make the ingredients more tender and delicious. Below, let's learn more about the production method of burning white.

Preparatory work/about to start work

Before making burnt white, we need to prepare some necessary materials and tools:

Fish or poultry ingredients

Ginger, onion, garlic and other seasonings.

Salt, soy sauce, cooking wine and other condiments.

Casserole or stew

Stove or gas stove

Production steps

Next, let's learn more about the production steps of burning white:

Step 1: Prepare the ingredients.

First of all, we need to slaughter the ingredients of fish or poultry, remove the internal organs and scales, and then wash and cut into pieces for later use.

Step 2: Seasoning

Cut ginger, onion, garlic and other seasonings into powder, put them in a bowl, add appropriate amount of salt, soy sauce, cooking wine and other seasonings, and stir well.

Step 3: Burn the casserole

Put the casserole on the stove or gas stove, add a proper amount of water, and add seasonings and ingredients after boiling.

barbecue

Cover the casserole, and barbecue with low heat until the ingredients change color and the soup is milky white.

skill

In the process of making boiled white, we need to pay attention to the following points:

When burning casserole, you should master the heat, neither too strong nor too weak.

The variety and dosage of seasoning can be adjusted according to personal taste.

In the process of cooking, appropriate amount of water can be added as needed to maintain the consistency of the soup.