Piperfish
By VicentaLakin
The Chinese fish, which live in the water systems of the Heilong River basin, have a good taste of fish and are not rich in fat, are not known in the ordinary days, and at least many people in the South know from the Chinese documentary on the tip of their tongue that there is such a beautiful species that they have made a fragrance, and this time do a heavy taste, with pepper and rice vinegar, a sour spicy taste, a sour but not irritating little fire, and fish meat tastes, and lastly they eat in their soup。
Recipe Recommendations
- Amur IDE art. 5
- oil appropriate amount
- salt 1 teaspoon
- sugar 1 tablespoon
- braised soy sauce 1 tablespoon
- Guilin chili sauce 1.5 tablespoon
- rice vinegar 1 tablespoon
- cooking wine 1 tablespoon
- onion ginger 20 grams
- shredded red pepper a little
- pickled pepper 15 grams
- basil leaves 10 grams
- hot and sour
- burn
- ten minutes
- ordinary
Steps for Piperfish
1
The valet fish is treated clean, dry water, salt in the right amount, wine in the right amount, pickled in lore for about 10 minutes。
2
Hot in the pot, oil in the boiler, fried the valet fish。
3
After the two sides of the fragrance, it smells like ginger onions。
4
Then put it in guillin chili sauce and put red oil out。
5
Add the appropriate amount of open water and put in the appropriate amount of sugar, red soy sauce, as well as peppers and rice vinegar。
6
First the fire is 10 minutes slow, then the fire is so thick。
7
Finally, we'll be able to get out of the pan with a slice of red pepper。