Red-hot yellowfish
By VicentaLakin
A very tasteful fish
Recipe Recommendations
- yellow croaker art. 1
- dry starch 2 tablespoons
- edible oil 4 tablespoons
- salt 1/2 teaspoon
- soy sauce
- sugar 2 teaspoons
- vinegar 1 tablespoon
- cooking wine 10ml
- water starch 30ML
- onion 3 paragraphs
- Jiang 3 tablets
- octagonal of 2
- pepper 1 teaspoon
- garlic 2 cloves
- green pepper appropriate amount
- red pepper appropriate amount
- qingshui 600ML
- salty and fresh
- burn
- an hour
- ordinary
Steps for Red-hot yellowfish
1
Yellowfish cleans up and cuts the fish with a knife
2
Fish glued to dry starch
3
If you don't stick it in, you'll fry the fish to yellow on both sides
4
Cream pepper cut
5
Onions, ginger slices, garlic slices
6
A small amount of edible oil pours out onions
7
Put the fish in the pot, pour it into the water, burn the fire and then add eight horns, pepper, garlic, salt, old smoke, sugar and wine
8
The fire is about 30 minutes slow, get jealous before the pot comes out, add pepper and pour water and powder
9
The good fish is out of the stew, the juice is enough。Red-hot yellowfish Make Tips
1. Pan-fry the fish before stewing to improve the taste and texture; the oil seals in the fish's fresh flavor.
2. Do not add vinegar at the very beginning; add it a few minutes before finishing cooking to prevent the flavor from evaporating.
3. Green and red peppers are optional; they add a decorative touch and make the fish look more vibrant