Red-burned fish
By VicentaLakin
It's a simple household practice, but it's still popular, and it's not improved today, but it's done as it is。
Recipe Recommendations
- grass carp 1000g
- onion ginger garlic appropriate amount
- broth appropriate amount
- dry starch appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- yellow wine appropriate amount
- sugar appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Red-burned fish
1
The herbfish one, after slaughtering and cleaning, takes a medium section, cuts into two centimetres wide, plus ginger, pepper powder, margarine for 10 minutes。
2
Picked up and covered with dried starch, which was then placed for a while, so that the starch could be put on fish。
3
The oil temperature is 7% hot, and then, I'm sure, when it's hot, it's too hot for fish to absorb, but it's still not greasy
4
Blasted fish。
5
It's a little bit of onions in the pot
6
Cooked soup out of the fridge
7
Put a proper amount of high soup, plus an equivalent amount of water, special sauce, vinegar, sugar, salt and yellow wine and pepper powder。
8
Open the soup and go down to the fish
9
It's about eight minutes from the mid-to-medium fire
10
Turn off the fire and spread the onions