Red eyefish
By VicentaLakin
This fish is super simple, with fewer ingredients, salty and easy to control. It's usually a fish whose skin can be removed first, which is better, but this time I didn't go to the skin, I didn't open my mouth, I made a direct fry, so that the fish that is made out of the skin removes the very sweet smell of its sweetness, and it is more delicious with the self-orthodox entrance to the sauce。
Recipe Recommendations
- walleye art. 2
- onion 2 trees
- Jiang 1 block
- soy sauce 2 spoons
- cooking wine 1 spoon
- balsamic vinegar 2 spoons
- salt appropriate amount
- oil appropriate amount
- cornflour 2 teaspoons
- salty and fresh
- burn
- ten minutes
- simple
Steps for Red eyefish
1
Wash the fish and take a bowl that will be raw, wine, vinegar, powder, proper salt and water to the sauce, onions, ginger-cheese..
2
I pour oil in the pot and put ginger in the fragrance
3
Put the fish in, slow fire till it's yellow on both sides
4
It's a pre-tune sauce
5
When the sauce is about the same, put it on the onion section, and you start the pot...