Scrambled pepperfish
By VicentaLakin
This fat fish, which is not fresh water, is called a fish in the sea, and I looked online, and I learned about it, and it's also called a raccoon, which is so fat and so fat that it can melt. Today, this fat fish is from a friend who used it to cook or make soup
Recipe Recommendations
- fat head fish appropriate amount
- Hangzhou pepper appropriate amount
- Xiaohongjianjiao appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- rapeseed oil appropriate amount
- pepper appropriate amount
- pepper noodles appropriate amount
- liquor appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- medium spice
- explosion
- ten minutes
- ordinary
Steps for Scrambled pepperfish
1
Clean up the gills and internal organs of the fathead。
2
Scratch the fat head and add half a spoon of white wine to make it for 10 minutes。
3
Cream-cheese, garlic-crumbs, red-cream pepper-screech blades。
4
Hot pots are poured into vegetable oil and hot oil is poured into the fat head。
5
And put in the peppers, and the ginger, and the garlic。
6
Put it in red pepper and add a spoon of salt, half a spoon of pepper and half a spoon of sugar。
7
Quick fixture flat。
8
Finally, half a spoon of chicken will be fine。
9
A bowl of fresh, impregnable pepperfish comes outScrambled pepperfish Make Tips
The entire process involves stir-frying over high heat and tossing the wok, without using a spoon to stir. Because the fish is tender, using a spoon to stir would easily cause it to break apart.