Cinnamon
By VicentaLakin
Recipe Recommendations
- mandarin fish art. 1
- garlic sauce 2 tsp
- soy sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- garlic of 5
- dried chili of 6
- Jiang appropriate amount
- salty and fresh
- burn
- several days
- ordinary
Steps for Cinnamon
1
Slash and slash the cinnamon on both sides (tear again not to cut the fish);
2
Cinnamon is cut off from the belly of the fish to the back of the fish (care not to cut the back of the fish);
3
Put the fish in a small plate, put it into a few stenchs of tofu, and wipe the stench of tofu all over the body of cinnamon (both inside and outside, all inside the knife)。
4
With a slightly thick plastic bag (which is not easily punctured by fish, but also by a few layers) the fish is wrapped in tight and solid. Put it in the fridge for a week。
5
A week later, it was washed with water。
6
Chonches, garlic slices, onion slices, garlic sauce, dry chili slices, spares for a few peppers
7
Oiled in hot pots, put in cinnamon fish and fryed both sides of the fish to yellow。
8
Then the pot will be filled with ginger, garlic, red peppers, peppers, garlic sauce, and then with a proper amount of wine, raw and fresh, and if you like to be of deep colour, you will be fed with a small amount of old smoke (as far as the situation is concerned, so that the fish will not taste too salty), with a proper amount of fresh water, with two sides of the fish to be cooked, and with water powdered to the soup to dry up, and with onions to be spilled。