Red-burned yellowfish

Recipe Recommendations

• yellow-bone fish art. 3
• red pepper one
• green pepper one
• garlic a
• Jiang a
• coriander 2 trees
• chives 2 trees
• Laoganma bean paste a spoonful
• white sugar a spoonful
• cooking wine 2 tsp

• slightly spicy
• burn
• half an hour
• simple

Steps for Red-burned yellowfish

1

Preparation: Three chords of custard fish are purified; peppers and peppers are cut into triangles each; garlic, ginger-sized slices are cut; cassava and onions are cut off for backup。

2

Hot pot, hot oil. The pot shall be fully heated with a medium fire, which shall then be filled with an appropriate amount of oil. No matter how good the pot is, if it's not hot enough, it's a sticky pot

3

To heat up to no bubbles or a little smoke, when eight cents of the heat is done, a slice of ginger and half of the garlic is put into the pot。

4

The ready cedars are then immediately put in the pan for a few seconds, both on two sides, just a little yellow。

5

Add water to the fish body, and then put a proper amount of soy sauce or an old color; two small spoons of wine, one or two large items, a small spoon of sugar, a small spoon of soy sauce for the old mother and a proper amount of salt. "Tips: salt, soybean bean bean sauce, adjusted to individual human tastes, salt not too much, salt can be added to the late start-up pot, salt cannot be eaten."

6

The stench was put in full and turned into a small fire for 15-20 minutes, and after 5-10 minutes, the fish were turned down for even taste。

7

In 15-20 minutes, the previously cut peppers and peppers will be placed in the pot, into the soup juice, and three minutes with a little fire。

8

Three minutes later, the casseroles and the rest of the garlic and chickens will be put in the casserole, with a little salt. "Tip: Don't dry the soup. Save some soup to taste."

9

Disgusting plates, put the casserole on. A pot of good food is done

Recipe Categories

• hot dishes