Spicy pepperfish
By VicentaLakin
When I was a kid, my dad had fish, and I could see fish from the small table, and when I grew up, my friends went out for a night beer and liked to eat roasted fish. I made this spicy pepperfish and learned about roasted fish, smelled hot, smelled like pepper, had a beer, ate pepperfish, and it was so good.
Recipe Recommendations
- crucian carp art. 1
- garlic appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- pickled pepper appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- Pi County Douban appropriate amount
- chicken essence appropriate amount
Steps for Spicy pepperfish
1
First, clean up the mackerel, cut a few cuts on the fish with a knife, then rub the salt evenly on the fish's body, and put it in the proper wine for 10 minutes.
2
Chon, garlic cut into particles, dry pepper cut in half and pepper cut in short。
3
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot.
4
Pour oil in the pot, pour ginger, garlic, peppers, dry peppers, make them smelly, then pour them in the bean petals。
5
Next to the last step, pour the peppers into the fire。
6
And then put the fried mackerel in the pot and let the smell of pepper spicy go into the mackerel.
7
We'll be able to start when the fish tastes in the pot. "Beware that the fire should not be too big to spread the fish."
8
Pick up a pan, put in a couple of fragrances, put some pepperfish in the pot。