Red-burned fish
By VicentaLakin
Used to be red-burned fish, which was covered with powder or starch into a boiler, which, however, often spreads during the course of burning. Instead of covering the flour or starch, these were made directly in the oil pan, with two sides of the fish, yellow on the edges and little water, and then red in the pot, so that the fish came out with little oil and was not fragile. Moreover, the fish pieces were in fact left over from the boiled fish a week ago and were frozen in the fridge, so they were not fresh fish pieces, but the taste was still pretty good when it was red. Yeah
Recipe Recommendations
- fish pieces appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- millet pepper appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- white pepper appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Red-burned fish
1
Fish pieces are washed clean, salt, wine, white pepper powder, starch, ginger chips are mixed。
2
Onions, millet slices, garlic slices, other sauces。
3
Two smelts of soy sauce, one swirl of vinegar, one swirl of wine, one swirl of sugar, and an appropriate amount of water to make up for the sauce. (The proportion of sauce, vinegar and sugar can be adjusted to its own taste
4
Hot pots of cold oil, just a little more than usual. After the oil, a piece goes down into a piece of fish, and the medium-flammation slowly boils down to the edge of the fish, and the frying side turns to gold. (This process takes about five minutes, and the fire must not be heavy
5
TURN OVER AND CONTINUE WITH THE STEPS JUST TAKEN UNTIL BOTH SIDES OF THE FISH ARE FALCONED AND THE WATER IS MUCH LESS FRIED. IN THE PROCESS, IF YOU'RE WORRIED ABOUT THE POT, YOU CAN JUST SQUIRM WITH IT. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)
6
Fish sprouts out of reserve. The oil is re-invented into the pot with the appropriate amount of base oil (if you start pouring more oil, you can also use no more oil) and the oil is heated into all the sauce except the sauce, and the little fire smells。
7
Burn the sauce。
8
It's cooked fish, and when the water starts, it's covered in a little fire for 10-15 minutes。
9
The fire gathers juice and brings salt and chickens to the ground。Red-burned fish Make Tips
Ps: 1. Even if the fish isn't very fresh, it tastes delicious when cooked this way. 2. Be sure to pan-fry the fish pieces slowly over medium-low heat. Fry until the edges are crispy, the moisture reduces, and the fried side turns golden before flipping to continue frying. 3. If you are worried about the fish sticking or burning while frying, you can gently shake the pan. 4. The ratio of the seasoning sauce can be adjusted according to your own taste.