Red fever

I'm a bit lazy to make hard food, and I feel like I'm trying to get a lot of it out, but that's what it's like and, unlike the snacks, it's not usually good-looking... Except for one hard dish, which I haven't eaten before, or which I've eaten but which I think is delicious, so it's a very rare opportunity to hear me talk about Shanghai's two New Year's Axis, red roasted and bad soup, which is actually made out of a fish. But it's fun here, and now people in Shanghai eat bad stuff that's just to make it easy to get ready and soak it in their stomachs for one night

Recipe Recommendations

grass carp art. 1
fragrant rice 150g
water 130g
yellow wine 100g
salt appropriate amount
onion appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
starch appropriate amount
pepper appropriate amount
honey appropriate amount
sesame oil appropriate amount
chicken powder appropriate amount
Jiang appropriate amount

salty and fresh
burn
several days
ordinary

Steps for Red fever

Let's start with the gillfish, the fish that we bought to scrape off the insides, brush the black membranes with a wire ball

Cut off the tail and head and flatten the spinal column in two pieces

Change a smaller knife (and if you don't, just don't cut your hands in the same way as I do) and cut off the big abdomen and cut the fat abdomen of the guided fin