It's hot
By VicentaLakin
It's a mess; it's a mess. It tastes so hot, it tastes so good. The fish will fry to yellow, the skin will be ready on the plate, fast on the roasted fish, and while it's hot at the entrance, the fish's skin will be cozy and thick
Recipe Recommendations
- crucian carp art. 2
- ginger one
- Red Chaotian Pepper of 5
- pepper 1 small
- pepper 1 scoop
- chicken essence 1 scoop
- white sugar 1 scoop
- garlic 1 scoop
- water appropriate amount
- oil 3 tablespoons
- Green Chaotian Pepper of 5
- shallots one
- salt 1 scoop
- soy sauce 1 scoop
- soy sauce 1 scoop
- chili oil 1 scoop
- cooking wine 1 scoop
Steps for It's hot
1
The gills go to the gills, to the gills, to the internal organs, to wash clean, to control dry water. Burn the oil to 70% heat and put it in the wash of the gill。
2
Fish frying is better with a middle fire, so the fish is not fracked. As the oil warms, it shakes the frying pan, preferably with a cape and can be turned over at any time. Turning fish and frying fish until the fish is free of blood; it will be ready for use as long as it is yellow on both sides。
3
Scrambled oil, dry red peppers, ginger chips, peppers。
4
Put a spoon of wine in the food to avoid the smell。
5
One spoon is always colored。
6
A spoon of raw water in the pot。
7
A spoon of pepper oil。
8
Add a spoon of sugar。
9
Put it in a spoon of salt。
10
A spoon of chicken fresh。
11
Add a proper amount of starch to the diet. Don't be too thick。
12
The fire gathers soup juice and sinks in onions. Pick up the pot and pour pepper。
13
We'll fix the cooked food; we'll pour it on the fried mackerel。
14
It shouldn't take too long to burn to keep the meat warm. mouth