Red sashimi
By VicentaLakin
We went to the kitchen on the weekends to buy a six-pound flowerfish, and then we bought a five-pound fish, and the fish head made pepperfish head and tofu soup, and the rest of the fish had a pretty good red roast. And the florist is called the fathead, and most of the most frequently ordered pepperfish in restaurants is made of it. Remember, the most famous thing at school was to eat fish heads at the Old Man's house, which had not been back for years. But today's story is not about fish head, it's about eating the fish left over from the fish head。
Recipe Recommendations
- flower carp a
- green pepper a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Red sashimi
1
1. The florist is treated cleanly, and I usually ask the fish owners to do so, and when I come back I wash myself。
2
Fish head cut off and fish meat cut big。
3
3. Oiled in the pot and put in onions of garlic, which could not be photographed in time for this time。
4
Put it in fish, pour it into old smokes, fill it with wine, and make it all the same。
5
5. Add a proper amount of water fire to the fire, which burns until the water is dry。
6
6. Put sugar in, put pepper in, one minute。