Burning fish in the season
By VicentaLakin
Seasonal florist, also called guacamole. It is the specialty of pine lakes, and the “triple flower one island” refers to the four fish. The seasoned fish are almost non-farming, wild, so they are not too big and seasonal, but the seasoned fish do taste beautiful and the meat is particularly tender。
Recipe Recommendations
- Jihua fish art. 3
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
Steps for Burning fish in the season
1
Main feed: Three fish in season, onions to clean up, onions to cut。
2
Pick up hot oil, fried onions. Put the fish in the pot。
3
Fire. Cook wine。
4
Cook vinegar。
5
A little bit, then a little bit. Plus water. After burning, salt, sugar, and flavour are burned for about 10 minutes。
6
Turn the fish over, taste the fresh. After the juice, turn off the fire。
7
Cut off the onions and get out of the pan. You can come to the table when you're done。