Garlic spicy sauce. Fish

The light flies, the stars turn, and the eye passes 1314. The past year has been a happy and growing year; the past year has been a year of much loss and much gain; the past year has been a year of joy and sorrow and tears. Farewell with thanksness, greeted with hope, happy and healthy in a new year, reaping much and full of happiness! Chinese people must eat fish in the New Year in order to give a good warning, meaning “over-years”, “fish” and “over-years”, and without fish, especially as seaside people, fish are an essential part of the table, and fish have a large variety of fish, with different cooking methods for each fish, as in the case of larvae, fried, baked, roasted, fried, etc., but there must be a big fish at the table as a table, the variety of fish is not important, and it is important that the larger one means a new weather in the coming year, and the hope that more than one year will come. On New Year's Day, I chose a six-pound sipfish for the New Year's dinner table, which was cooked with garlic sauce, made of big fish red, oily, delicious, meaning New Year's red fire, “over”。

Recipe Recommendations

Piaokou fish 6 pounds
onion appropriate amount
Jiang appropriate amount
garlic appropriate amount
red pepper appropriate amount
Hangzhou pepper appropriate amount
coriander appropriate amount
garlic sauce appropriate amount
salt appropriate amount
soy sauce appropriate amount
white sugar appropriate amount
cooking wine appropriate amount
white vinegar appropriate amount
pepper appropriate amount
aniseed appropriate amount
corn starch appropriate amount

fish-flavored
burn
an hour
divine level

Steps for Garlic spicy sauce. Fish

Main: 6 pounds for saliva

Onions, ginger, garlic, peppers, big stuff

Paprika, pepper, cilantro

Creaming: garlic sauce, salt, raw smoke, sugar, wine, white vinegar, pepper, big stuff, corn starch

Snacks remove their organs and cut them into big pieces

Prepare corn starch and stick the fish section to the starch

It's hot in the pot, and it's hot in the pan, and it's fried with a sticky piece of fish

We'll make a spare when we're five

With bottom oil, onions, ginger chips, garlic, peppers, peppers, peppers, big stuff. Hong

Scorch and fragrance. Production

It's red oil. It's raw. It's sugar

Into the open water

We're gonna get all kinds of cones out

Burn the fried fish in the pot

Then we drop wine, white vinegar, and we put a proper amount of salt on the fire for 30 minutes

In 30 minutes, put the fish in the plate, put the soup in the pot and then pour it on the fish