Red-burned pony fish
By VicentaLakin
The horsefish, also known as the pinfish, grow in the Yellow Sea Basin with a long body, bright skin, phosphorus-free, mouth-to-mouth, and high yield, an economic fish. Tastes good, and the meat is fine。
Recipe Recommendations
- Mabu fish 500G
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion 1/4 of
- flour small amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- bean paste appropriate amount
- fish-flavored
- stewed
- half an hour
- ordinary
Steps for Red-burned pony fish
1
Clean up the step fish。
2
Cracking onions。
3
These are mixed with salt and wine, mixed into horsefish for pickles。
4
Roll the pickled horsefish on dry flour。
5
It's a little yellow。
6
Pull out the controlled oil。
7
Leave a little oil, blasted peppers, ginger onions, soy sauce, pouring in old smoke and water, with a little salt, roasting in a fried horsefish for about 15 minutes, producing a thick soup and pouring into garlic。