The red weasel
By VicentaLakin
In Guangdong, at the beginning of the autumn, a lot of people like to make a little bit of meat, a little duck, a little sausage, etc., and I like to eat a little bit of it myself. I feel like I'm eating a plate of it in cold weather, and I feel like I'm warm and I'm satisfied with my mouth. This time of year fell in love with the fish. A few days ago at the supermarket, the fish-seller's mother was making a fish, and she bought a box of them. The sauna is fine, tasteful, uniquely flavoured and of high nutritional value. And the favorite of meat is red burning, so we made red fish. The taste is also full of satisfaction. I'm finally free to upload it and share it with you
Recipe Recommendations
- cured fish 500G
- white sugar appropriate amount
- corn starch appropriate amount
- onion appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- water appropriate amount
- salty and sweet
- burn
- half an hour
- simple
Steps for The red weasel
1
The squirms use warm water, and they wash and cut
2
Ginger slices, garlic just a little bit apart, onion slices, and I usually like to cut that part out。
3
We'll fix the red-hot juice: water, sugar, starch, raw, wine, some chicken, whatever you like。
4
You can see the white part I just cut out, which is usually used to blow up the scent。
5
It'll be bitter if it burns. Let the fish go. It's hot
6
A little bit of gold and yellow on both sides, and then pour in the caviar, flood over the fish, turn over, and put a cap on it, and open it for about ten minutes, so that the fish tastes better. I didn't put salt in it, because the fish was good enough. It's almost done, and then it's almost dry. Here's a photo missing from the cooking。
7
I like to keep some juice
8
It's a little salty, or salty。The red weasel Make Tips
The fabric is based entirely on the human taste of sugar, but remember, without salt, the fish itself is salty, so we can boil it with more water. Remember to pour some wine