Chongqing Spicy Fish
By VicentaLakin
Spicy is an eternal temptation, most fond of canadettes, red fire, hot running. It doesn't look like it's complicated, actually. As long as you have the heart, everyone can be chef. It's so much fun, it's so clean, it's so good。
Recipe Recommendations
- grass carp art. 1
- onion appropriate amount
- millet pepper appropriate amount
- dried chili appropriate amount
- the pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- salt a little
- chicken essence appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- flour appropriate amount
- baking soda a little
- spiced powder a little
Steps for Chongqing Spicy Fish
1
Strawfish one by one, cut down both sides, head and tail. Drop it
2
Fish slices, fish bone slices, with appropriate quantities of wine, salt, chickens, white peppers, 10 minutes of pickle
3
About 50 grams of ordinary flour with a proper amount of salt, a small amount of soda, and a small amount of water-modified paste
4
Don't be too thick. Just hang up
5
The hot pot goes down to the good-skinned piece of fish and makes two yellows
6
The fish head, the fish tail, they're all made of gold on both sides
7
Fish head, fish tailpad, this is the whole mix: pepper, pepper, pepper, garlic powder; and a bowl of juice: raw, vinegar, salt, chicken, wine, sugar, vanilla
8
Just a little bit more oil and a little bit more pepperoni
9
Go down to garlic and ginger
10
Down to the millicorn
11
It's not easy to dry up, but it's easy to dry up
12
We'll fry the spare fish before we go down
13
Add a bowl of juice
14
Throw a little onion and make a pot
15
The spicy, spicy, chongqing spicy fish will be ready
16
It's not so hard to make it at home
17
It tastes great. It's no worse than a hotel
18
Do it yourself, clean and clean, and reject the gutter. Everyone can be a chef if you want。