Red-fried fish
By VicentaLakin
The fish have a special scent. They're falling in love with it
Recipe Recommendations
- medium spice
- braised
- ten minutes
- ordinary
Steps for Red-fried fish
1
Ginger slices, dry peppers cut in two, peppers are small, garlic strips are long
2
One egg is mixed into an egg fluid, with a proper amount of water and a proper amount of pepper powder. It's better with fish skin. I don't usually tell
3
Add flour, mix it evenly, flour liquid, not in a viscous state, is the weight of flour. It's a way to mix it slowly, and it's a way to make flour that suits anything you want to blow up. Eat
4
It's good for anything you want to be covered with. It's better than light-smokeed flour and sticky egg
5
The fined flour, and clean up the belly of the fish. We got $6 a pound here with fish. I'll buy $3.75
6
With fish mixed with flour, with a balanced coat of powder on top of the fish, ready for the boiler
7
A little more oil, heat it up, put it in a good flour-covered fish, high-temperature, blow it up on one side, turn it over, blow the other
8
When the fish is blown up, the pan will be ready for use. I blew it up twice
9
There's oil coming out of the pot. Join the gingerbread, the fragrance
10
Add the dry peppers and then add the peppers to the boil. The peppers are easy to make. Don't blow up for long
11
Add the soy sauce evenly and immediately add a full amount of water (with no amount of fish). Water's gonna have to go up once. Water's gonna burn. Add enough salt. That's how it works
12
Join the fish, turn the fire, slowly. I added less water
13
Join the garlic table, and I'll add the red pepper ring, so it's nice. It's been in the middle of the fire, turning over the pot in between one and two minutes. Be careful not to be too strong in case the fish breaks
14
When the water is drained, you can make a pot. Lately, I like to go to the table with food in the pot