A red-burned tilapia

By VicentaLakin

A red-burned tilapia
THE PORRIDGE TASTES NICE AND FINE, WHETHER RED OR CLEAN. NEROFA FISH WERE DETERMINED TO CONTAIN 20.5 G PROTEIN PER 100 G MEAT, 6.93 G FAT, 148 KCAL HEAT, CALCIUM 70 MG, SODIUM 50 MG, PHOSPHORUS 37 MG, IRON 1 MG, VITAMIN B10.1 MG AND VITAMIN B20.12 MG。

Recipe Recommendations

  • tilapia appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • soybean paste appropriate amount
  • ketchup appropriate amount
  • soy sauce appropriate amount

Steps for A red-burned tilapia

  • Make A red-burned tilapia step 0
    1
    The materials are ready. The fish have a knife
  • Make A red-burned tilapia step 1
    2
    It's so hot, it's so yellow. Out
  • Make A red-burned tilapia step 2
    3
    Onions, ginger and garlic, little fire in soy sauce, ketchup fried spices, appropriate quantities of water, soy sauce, old smoke, a little wine boiled into fish
  • Make A red-burned tilapia step 3
    4
    Spill it. Spill it
  • Make A red-burned tilapia step 4
    5
    The juice in the pot is filled with starch water to the required concentration
  • Make A red-burned tilapia step 5
    6
    Just pour it on the fish
  • Make A red-burned tilapia step 6
    7
    Done

    • A red-burned tilapia Make Tips

    1. If it is fresh fish, the scales may be left on; wash the fish, let the moisture dry off, and fry in hot oil. If it is salted fish, the scales should be removed before frying, and it should be washed clean. 2. After heating the pan, pour in some cool oil to coat it, pour it out immediately, then pour in fresh cool oil and fry slowly over low heat. 3. Coat the fish or fish chunks with a thin layer of flour or roll them in beaten egg, then place them in hot oil to fry. 4. After heating the pan, add more oil. Let the fish dry. First place the fish on a spatula, then put the spatula into the oil pan to preheat the fish on the spatula, then place it into the oil to fry slowly. 5. The pan used for frying fish must be thoroughly cleaned. After heating the pan, wipe it once with the cut surface of a piece of fresh ginger. Pour in the oil and stir with a spatula so the oil coats the walls of the pan. When hot, add the fish and fry until the skin tightens and firms up, turning slightly yellow. 6. Add a small amount of white sugar to the hot oil pan. When the sugar turns slightly yellow, put the fish in the pan; this not only prevents sticking but also results in a beautiful color and delicious aroma. 7. If you can coat the fish with some vinegar, this can also prevent it from sticking to the pan.

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