Dry-burned fish

Recipe Recommendations

• hairtail 700 grams
• pepper of 8
• red bell pepper 1/2
• Jiang 1/2 yuan
• garlic 8 trees
• bean powder 3 scoops
• salt 1 teaspoon
• cooking wine 2 tablespoons
• pepper 1/2 teaspoon
• Fresh soy sauce 4 tablespoons
• white sugar 2 tablespoons
• edible oil appropriate amount

• salty and sweet
• fried
• ten minutes
• simple

Steps for Dry-burned fish

1

(b) Cleaning of the head and tail, internal organs and cutting of approximately 5 cm

2

Add bean powder, a little salt, pepper powder, wine, and a few minutes of salt

3

(b) Precious slash blades, sweet pepper slicing small grains, garlic and ginger scabs

4

(b) Put a little edible oil in a non-slave pan, prepare for the frying of fish for about four minutes each (small and medium flaming, with a lid covered to avoid the spilling of oil)

5

We've got a back-up plate

6

Put a proper amount of edible oil in the frying pan, put it in garlic after it's a little warmer, add fresh and white sugar to the smelt, put the fish in the fire, turn it down less often, and don't flip the fish

7

Fired for about three minutes with peppers and sweet peppers and continued to be caught in flames, and in about three minutes

8

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Recipe Categories

• hot dishes