Red Sniper
By VicentaLakin
There's a small canteen next to the student-age dorm, where the cook is absolutely first-class, and $2 can buy half of the red scalding fish, and then have you ever had such a delicious red scalding fish? And then you learn to do it, and it tastes like it. But the best taste is always in memory and imagination。
Recipe Recommendations
- swordfish art. 2
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- flour appropriate amount
- vinegar appropriate amount
- onion ginger appropriate amount
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for Red Sniper
1
Swords and fish are washed and the inner membrane is removed. Cut. Fever wine, salt proper salt pickled for 10 minutes。
2
Two sides of the blade fish are covered in flour。
3
There's a small amount of oil in the pot, and when it's hot, it's fried with a knife. I'll fry one and the other。
4
Fried knives and fish are on the plate。
5
One bowl, three spoons of clean water, three spoons of wine, one spoon of soy sauce, one spoon of sugar, a little vinegar, a little salt, a little juice。
6
The pots are re-washed, put in a small amount of oil, and put onions and fragrances。
7
Add the cooked fish, pour in the adapted juice. Smash the fish section, smooth the sauce, and come out。