Red-fried fish
By VicentaLakin
Fish are fat and tasteful, and, with the exception of the middle bones, the fish have no thorns, which are suitable for children and for those who fear them. At some point in time, food is needed, especially when fish soup is used for rice。
Recipe Recommendations
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Red-fried fish
1
take the fish to wash the surface white phosphorus, the internal organs, cut to about 5 cm, and smoothly slide the surface of the fish for taste
2
Bringing fish into the bowl for wine, salt, ginger onions, and a little pepper mix for 20 minutes。
3
Dry the surface with kitchen paper
4
The boilers are burned to 60% heat and are put in one by one。
5
It exploded to two sides of gold to extract controlled oil。
6
Take a little bowl, pour a large spoon of wine in the right amount of wine, an old sap, a spoonful of sauce, a spoon of sugar, a large spoon of vinegar, salt stench
7
Add a little oil in the pot. Add big stuff, peppers, onions, and ginger
8
Put it in a bowl of juice and burn it with the right amount of water
9
Put it in the fish. If the water doesn't get past the fish, it'll boil with a little fire
10
Finally, when the soup gets thicker, the fire will be outRed-fried fish Make Tips
1: Pepper powder can be very effective in removing the smell of fish. 2: The fish will be fried before cooking, so it's time for the stew to stay. 3: A little salt is enough for the pickled fish, followed by sauce 4: the fish is to dry up and fry so that the oil is not splattered。