Spicy fish
By VicentaLakin
The stingy fish are fine, tasteful and fatty, and are quality water products. Strangled fish are good spleen and dirty and are high protein and low fat food. As for the taste, depending on the taste of the home, it's fine。
Recipe Recommendations
- Angjiangfish 540 grams
- dried chili appropriate amount
- ginger slices appropriate amount
- garlic appropriate amount
- chives appropriate amount
- Pi County bean paste 4 tablespoons
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- white sugar appropriate amount
- hot and sour
- cook
- half an hour
- simple
Steps for Spicy fish
1
Foodstuffs: stingers (cleaned), dry peppers (cuted), ginger, garlic, onions, soybeans
2
In purified stingers, an appropriate amount of wine。
3
Plus a proper amount of salt。
4
Rubbing, pickling for 20 minutes。
5
The boiler is hot and hot, and it's made of ginger, garlic and dry pepper。
6
Then four spoons of soybean bean sauce were added。
7
Turn it up。
8
Then the proper amount of fresh water will boil。
9
Then they will go down to the salted acetfish, with a proper amount of raw smoke。
10
With a proper amount of vinegar。
11
Add appropriate sugar。
12
Cook it up。
13
Cook it for 10 minutes。
14
And then, when you're out of the pot and you're in a big bowl and you're in onions, you're in。