Red-fried fish
By VicentaLakin
The catch is of high nutritional value and less thorny. The fried ones eat up softly. It's hot. This time it's red burn。
Recipe Recommendations
- hairtail art. 2
- green onions 1 vial
- dried chili of 5
- octagonal one
- Jiang appropriate amount
- chives appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Red-fried fish
1
The fish section was washed clean for 20 minutes with ginger `onions ' and a little salt。
2
The ingredients are good。
3
The soy sauce is fine。
4
When the fish dry the surface water, the oil boiler goes down. I don't like powder. As long as there's no moisture on the skin, it's not sticky。
5
We'll fry it and turn it over。
6
They're gold and yellow。
7
Leave some oil in the pot. The next onion, "Piprika, " ginger, " garlic fried。
8
And red oil from the soy sauce。
9
Two shots down with the fish。
10
A little water was pouring in without a fish, and then a bit of old smoked wine was burned. Little sparkling。
11
When the juice is dried up, the chicken and a little bit of sugar fried, it's ready。
12
The thorns are separated, the smell is full。Red-fried fish Make Tips
I usually scrape off the silver scales on the ribbonfish's skin. After the oil temperature rises, add the ribbonfish and deep fry it until the skin is golden and crispy. Do not flip it around while frying; only flip it over once the first side is done.