Soy sauce and fish
By VicentaLakin
The family likes to eat steamed fish, but the fish is too big to eat at all times, and half of the day it's fresh and evaporated, half of the day cleans up, and then drys it with ginger chips, salt, onions, onions and wine, and then cools it and puts it in ice cream, red burns, sauce. It's too hot for my family to accept that the spicy amount of spicy, spicy, spicy, spicy, spicy, and finally I'm the one who wiped it out。
Recipe Recommendations
- silver carp 300 grams
- Jiang 1 block
- red onion of 4
- black bean chili sauce 2 tablespoons
- garlic one
- salt appropriate amount
- oil appropriate amount
- cooking wine 2 tablespoons
- soy sauce 1 tablespoon
- millet pepper of 4
- medium spice
- burn
- half an hour
- senior
Steps for Soy sauce and fish
1
Scabbers are clean: scavengers are scraped, intestines are removed, and black membranes are shaved inside the abdomen of the fish. Wash dry asphalt, cut half, cut。
2
Fish pieces are placed in large basins and are fed into salt, wine, ginger, broken onions, evenly mixed and made for half a day。
3
Hot pots, appropriate quantities of oil, slow frying in the bottom of the fish, not rushing through the fish during the frying season, turning off the fire after the full frying, cooling down a little bit, and then turning over again, just the same way you can fry it to tarry yellow. (process approximately 12-15 minutes)
4
We've got red-hot ingredients: bean chili, garlic, red pepper。
5
Hot pots, a little oil, a lot of garlic。
6
Pour the bean pepper sauce。
7
Put it in the fish。
8
Spill down the chili. Add a little fresh water and sauce。
9
Add onions。
10
Cover the lids, boil for a moment。
11
Just boil it to the end。Soy sauce and fish Make Tips
Fried fish chunks are delicious however you cook them; you can add your favorite side dishes and braise them together. Hakka cuisine often features oil tofu, garlic sprouts, celery, or pickled mustard greens, all of which create a delicious flavor. For large fish, try to cut them into small pieces and dry-fry them, as this makes it easier for the flavors to be absorbed and easier to fry. Do not rush when frying fish; patience is the only way to keep the skin intact and prevent the fish from falling apart.