Red weedfish
By VicentaLakin
They contain abundant unsaturated fatty acid, which is beneficial to the blood cycle and a good food for cardiovascular patients; they are rich in selenium, often with anti-age and pigmentation effects, and have some control over tumours; and for people who are thin and hungry, they are young and can appease and feed. The most important is that grassfish are common freshwater fish in the North and are easily accessible. The main method of removing fish gas is, in addition to its use in methods and fabrics, to remove the fish line from the body. This will be reflected in the next production steps。
Recipe Recommendations
- grass carp a
- flour a little
- fresh ginger a
- garlic number lobe
- octagonal two
- pepper a pinch of
- cooking wine 50 grams
- braised soy sauce 40 grams
- soy sauce 30 grams
- white sugar 10 grams
- salt appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Red weedfish
1
Strawfish, one by one, go to the inner membrane, cut a centimeter near the head, cut a knife, close to the tail
2
A little bit of red meat near the head, with a little white dot in it
3
A whole line of fish is taken out, so the roasted fish doesn't get so bad
4
Go to the end
5
Split the fish into two from the ridge
6
Pull out a cleaver around two centimeters from the back of a fish
7
Split the fish into four pieces, into the bowl, and spread the right amount of flour, evenly laid inside and outside the fish
8
Put a little oil in the pan, heat it, and put the fish back down in the pan
9
When the stylist turns yellow, turn the fish over and fry the other side
10
Flaming fish heads and tails into the pots to the twilight, and then pouring them into the pots, the salt is not released, the water is hot, the fish is out, the fire is down for 30 minutes
11
Open the lid, taste the salt, add the proper salt to the taste, a little juice, turn off the fire, make the pot
12
The fish are well maintained
13
Fish tastes good. A little fish soup is more beautiful