Little peppers burn the fish
By VicentaLakin
Mau Zedong's words, which make the Wuchang fish famous. If, on the cold winter season, you just came home from the snowy outside, waiting for you to be a bowl of hot-temper rice-cooked, small-scale rice-cooked fish. The colour of green and green as if spring was not far away. After the frying, the muscular fish is thin, the rice peppers are hot in their mouths and warm in their stomachs, and the winter cold is forgotten。
Recipe Recommendations
- Wuchang fish art. 1
- pickled millet pepper 20 grams
- oil 1 cup
- soy sauce 1 scoop
- Very fresh. 1 scoop
- sugar 1 scoop
- shredded ginger 2 grams
- chaotianjiao 20 grams
- onion 5 grams
- salt 1 scoop
- chicken essence 1 scoop
- pepper 1 scoop
- cooking wine 1 scoop
- medium spice
- burn
- ten minutes
- ordinary
Steps for Little peppers burn the fish
1
Prepare a pound of muscular fish, wash the fish clean and remove the internal organs. There's only 13 half-fish pricks with a strange characteristic of the real Wuchang. It's probably only known in Wuchang's home state。
2
With a sharpened kitchen knife, he opened his mouth on both sides of Wuchang。
3
The muchang is ready to wash and rub it in its stomach with a proper amount of wine。
4
Then we'll salinize the two sides of the muchang fish and make them for a while. To avoid a loose flesh during the frying。
5
Pepper is a kind of pepper that can be made and freshly eaten. Commonly known as small individuals when they are not mature; colours are light green. The fragrance tastes good. The spicy tastes thin. We can choose the right spicy tastes in the four seasons; they can have effects such as fungicide, preservation, deodorant, nutrition, chilling, disease prevention and treatment. Add a little spicy to the daily recipe, which would be of great benefit to the health of the body. Precious rice peppers are cut into a centimetre, green peppers are cut into the same length as small peppers and ginger is cut into silk。
6
The pan was filled with gingersy and filled with enough fried fried fish。
7
Fried the muchang fish to double-faced yellow. In order to avoid frying fish, fish sticky pots, when the oil is hot, with their hands in hand, are quickly put in and lifted, and repeated several times before they can be fully put into the frying pan, so that nothing can be done about it. "Don't try it."
8
Put gingers in the oil pan again. I'd like to put the pickles in the oil pan. The fried muscian fish are in the pot。
9
Add two cups of water, a spoon of raw smoke, a spoon of wine, a spoon of sugar, a spoon of salt, and boil。
10
Cover the pan and keep cooking the fish for five minutes. Turn off the fire while the soup is dry。
11
Burned muscular fish first. It's a very good way to get rid of it. Put a spoon of chicken, a spoon of fresh taste, pepper powder, and cut onions before the pot. Burned sauce will just go straight to the Wuchang fish。
12
OPTIMUS PEPPER HAS AN IRRESISTIBLE CHARM; IT CAN BURN FAT AND LOSE WEIGHT AND WEIGHT; IT CAN BE USED FREQUENTLY TO PREVENT CARDIOVASCULAR DISEASE; AND IT PROMOTES THE ELASTICITY OF BLOOD VESSELS TO ENHANCE BLOOD CIRCULATION AND AVOID VASCULAR SCLEROSIS IN ORDER TO PREVENT CARDIOVASCULAR DISEASE. VITRO C, RICH IN CHILI, IS RESISTANT TO OXIDATION AND CAN SLOW THE AGEING OF THE HUMAN BODY; AND ENHANCE PHYSICAL RESISTANCE. THE CONFLUENCE OF THE MUSCULAR FISH AND THE CHILI, THE GREEN YELLOW IS LUMINOUS, THE FISH IS SMOOTH, THE FISH IS FAT, THE SOUP IS THICK, THE TASTE IS GOOD, THE SALT IS SOUR AND THE TASTE IS GOOD. WELL? WHY DON'T YOU TRY IT? JUST STAY IN THE COMMENTARY AND I'LL ANSWER THE QUESTION