After a long period of experience, one thinks that two kinds of sauce are the most important and indispensable: beer, vinegar, fish smelling in fish, so it's particularly important to work with fish, which, in addition to the two, I'll use, of course, wine and so on, so that the fish will be good and not bad。
Parents came to stay at home for some time after New Year ' s, and Dad, who ate seafood, ran into fish on sale, bought fish bands that were intended for his family and friends in New Year ' s, but because of the epidemic, they had to freeze up in the fridge, and today, after cleaning up the fridge, the fish had not been finished, the food had recently been a little light, and he was going to make a red-hot fish for his son and old man at night. Many of the people who make red roasted fish tend to fry the fish when they fry it, and while the taste is good, it also affects appetites by looking at a pile of broken fish. In fact, it's simple, when you put it in, don't flip the fish, shake the pot when it feels like it's on the bottom, get the fish out of the pan, then flip the shovel and fry the other side, so the fish won't break, if the rookies suggest a layer of powder for the fish before the fish, and fry the fish in the pan, which is to make sure that it doesn't break easily。
