Godmother's burning fish

Fish-borne practices range from red burning, sugar vinegar, to dry cooking, to boiled meat to the same taste. And today I've added a unique sauce to the Red Ribbon fish — the soy sauce is very good. Mother's sauce slowly permeates the fish, and the burnt fish carries some spicy spicy, appetizers for dinner, and is another killer food for rice. It's so good to drink and eat, and it tastes so good. The most important thing is that it's simple, too。

Recipe Recommendations

hairtail art. 1
Laoganma soy sauce 1 tablespoon
red pepper 1 piece
Jiang 3 tablets
cooking wine 1 scoop
soy sauce 1 scoop
oil appropriate amount
garlic appropriate amount
salt appropriate amount

slightly spicy
burn
ten minutes
ordinary

Steps for Godmother's burning fish

(b) Slash the surface of the fish with a few knives and put them into the garlic, wine and salt mix for 10 minutes

The water on the surface of the fish is drained from the kitchen paper towel

(b) Hot pots, which are fed with fish in the pots and fryed with gold on both sides

(b) Fry fish pieces and prepare other raw materials

Hot pots, with a little oil, and a little onions of garlic and chili

I'm going to have to go in and make a toast

We'll bring the fish in and we'll fry it

(b) Add a proper amount of wine and raw materials to the table; add a suitable amount of water, boiled in the fire and boiled in the small roast for 10 minutes

It's not like we're going to be able to get a proper amount of salt

The fire gathers juice, and watch for several rolls of fish in the middle

Finally in the drive。