Redfish
By VicentaLakin
It was a dish that Grandma used to cook when she was a kid, and then she taught Mom, and Mom taught me. The fragrance of the gills, the irritation of vinegar and the glycol of the sauce always bring different odour waves, always reminiscent of the deepest childhood memories. The use of oil-free iron and iron-free pots in the Misty House, and the absence of coatings to keep the fish uncoated
Recipe Recommendations
- crucian carp art. 4
- eggs of 3
- onion several
- Jiang several
- garlic several
- soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- fish-flavored
- braised
- half an hour
- simple
Steps for Redfish
1
Clean it up
2
Scratch it, slice it, slice it, scratch it
3
Eggs in plates or large bowls, evenly mixed
4
The oil pours into the pot, and when the temperature rises, the porcelain is covered in egg fluid and placed in the pot
5
After the fish are made to both sides, they're ready to be used
6
The rest of the oil comes out, the pot is cleaned and re-fired. Hot
7
Put it in garlic, make it smell, put it in vinegar, soy sauce, soup boil for a moment
8
hot water in 1000 ml, water in the ground and in the fryed fish, salt in the right amount (100 ml with white wine or 200 ml with beer), three to four hours with a burn, depending on the size of the fish
9
I'll make it when I'm readyRedfish Make Tips
1. When frying fish, use more oil and cook over low heat to avoid burning.
2. Try to flip the fish as little as possible when frying or braising to prevent the meat from breaking apart.
3. Use the Meisi Gongfang Weijielang smokeless carbon steel wok; its uncoated, non-stick surface keeps the fish meat tender, nutritious, and prevents scorching.