Red-burned seafish
By VicentaLakin
Some of the reasons why they were born in the seaside cities are that babies love to eat fish as children. Because fish are fat and delicious, there is only one large bone in the middle, and there are no other thorns, and there is a variety of practices (so that children can eat easily) that people prefer to eat a marine fish. Fish is also of high nutritional value, rich in magnesium, and well protected against cardiovascular systems, contributing to the prevention of hypertension, post-disease and haemorrhage. The Chinese doctor believes that it can compensate for the acupuncture, warm stomachs, and moist skin and beauty。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- simple
Steps for Red-burned seafish
1
Sea belts, clean
2
Slice a little ginger. Slice a little salt on the fish. Scratch the fish
3
Onion flowers, cilantro, ginger, shredding, some flour
4
10 minutes after the fish is made, wrap it up with flour, and the fish will be crushed to avoid frying
5
Put a little oil in the pot, and don't rush to turn it over when it's fresh, until it's turned yellow。
6
Fish on both sides of the table with soy sauce (sniffing) sugar (sniffing) and water for the fire。
7
All right, let's get the cuisine out