Garlic red-hot minnow
By VicentaLakin
At the beginning of June of each year, the port is closed. With more and more people eating fish, fewer fish become, and if uncontrolled and indiscriminate fishing takes place, the fish stocks will be depleted. It's closed to give the fish a chance to breathe and feed them when they grow up.
Recipe Recommendations
- small pomfret 500 grams
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Garlic red-hot minnow
1
Get your food ready
2
Squid go, belly go, wash, cut half, shoot some starch.
3
It's hot in the pot. It's in the garlic.
4
It's hot in the pot. Put it in the catfish
5
It's fried.
6
With proper water, a little sugar.
7
Wine, old smoke。
8
Put in garlic, ginger, onions
9
It's so thick
10
Just put some salt on it and boil it.