Piperfish
By VicentaLakin
The Korean nation has always enjoyed traditional foods, and every time on the day of the festival, Korean families are required to eat the fish. In north-east China, a large number of people eat in the Yanbian Autonomous Region of Jilin province. Mingtae fish tastes good compared to other seafood, high protein, low fat
Recipe Recommendations
- Pollack art. 3
- salt appropriate amount
- green pepper appropriate amount
- soy sauce appropriate amount
- bean paste appropriate amount
- cooking wine appropriate amount
- chicken powder appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- garlic appropriate amount
- pickled pepper appropriate amount
- vinegar appropriate amount
Steps for Piperfish
1
Washing Ming fish into 2-3 centimetres thick, using wine, pepper powder, salt mixed for a moment
2
Peppers, peppers, green peppers, soy sauce
3
Onions, ginger, garlic for backup
4
It's hot in the pot
5
Bean petals, peppers, chili rings, garlic on the side, dry peppers made red. Oil
6
Bean petals, peppers, chili rings, garlic on the side, dry peppers made red. Oil
7
Into the Mingtae fish section, burning salt, sugar, vinegar
8
The fire turns into a small fire for 20 minutes and the soup concentrates on a small amount of chicken powder。