Red burn and water

Recipe Recommendations

• carp art. 1
• soy sauce appropriate amount
• salt appropriate amount
• onion appropriate amount
• Jiang appropriate amount

• salty and fresh
• fried
• half an hour
• ordinary

Steps for Red burn and water

1

Parallel spinal direction, two blades in three quarters of width, two-thirds depth

2

Bring the knife around and split the fish with a little skin attached

3

And that part of the middle splits with a knife along the top of the spine, and lifts it aside

4

(b) A small amount of oil in the pot to prevent the sticky pot from adding a little salt

5

Take care to put it in there and handle the fish tail fire. Production

6

There's fish, there's a little bit of oil down there, and there's a slice of ginger

7

Add salt, soy sauce, wine and taste

8

Finally, the fish tails that were made and burned open by the fire

Recipe Categories

• hot dishes
• Anhui cuisine