Pepper-crackers

Chongqing is still dark, with 36 degrees high just a week ago, but only a few degrees. While this week has not been as successful as expected, it has been relatively easy, at least not to host the programme. The phoenix fish, which had never been used before, bought a few frozen phoenix fish in the supermarket during the previous period and found that it had almost no thorns, although it still tasted good. This is one of the dishes for dinner the other day. Materials: One for the phoenix. Onion of garlic, peppers, peppers, peppers, rice, eight horns, guacamole, fragrance, wine, white pepper powder, starch, soy sauce, vinegar, sugar. 1. The bottom fish wash cleans the inner membrane, slashs on the surface, and is covered with wine, salt, white pepper powder, ginger powder, starch, which is plastered with a 20-minute freeze. 2. The appropriate amount of water and starch shall be converted into water starch, a ginger-and-crumb knife, a beige slice ring, and other preparations. 3. Water on the face of the phoenix with kitchen paper. The dry pan is hot, the base is painted with ginger, the hot pot is cold, and the phoenix fish is boiled to the two sides of the plate. 4. The bottom oil is left in the pot, and when the oil heats up, the red oil comes out of a paprika fire, followed by onions of garlic, peppers, peppers, centipedes, cinnamon, fragrances and fragrances. 5. Burn in hot water, with a drop of wine, a set of very fresh sauce and a half of vinegar. Six, when the water goes up, the phoenix is cooked and the fire is covered for about 15 minutes. 7. Put fish in the plate. 8. The fish soup in the pot will be juiced, then the fine-tuned water starch will burn and then fall on the phoenix. Ps: A few tips: One, because of the heavy flavour of frozen phoenix fish, you can use a lot of sauce. In fact, your child shoes can fit your tastes, like, if you don't like spicy, you can save the peppers and peppers, and if you don't like soy sauce and vinegar, you can keep them. 2. The removal of the black membrane in fish teeth, gills and fish, whatever the fish, is the key to removal, if any, of the carp. 3. The above-mentioned measures can best maintain the integrity of the fish body and make the skin of the fish non-clause, by burning any fish before it is boiled, rubbing the bottom of the pot with ginger before pouring into the proper amount of oil, burning the fish into the fish, and shaking the pot gently during the course of the frying. It's better to put the onions last before the pot. They're dead and they can add to the aroma. I went all the way down