Red-hot yellowfish
By VicentaLakin
Yellowfish is also called yellow fish. It is divided into large yellow fish and small yellow fish, which have a high nutritional value, rich proteins, trace elements and vitamins, fine meat, suitable for adult children。
Recipe Recommendations
- yellow croaker a
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- dried red pepper one
- salt a little
- garlic 3 petals
- vinegar 2 tablespoons
- onion half a
- white sugar a little
- Jiang a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for Red-hot yellowfish
1
Yellowfish go to scavengers to wash their organs and dry them。
2
Onion slices, ginger, garlic slices, dry pepper cut small particles。
3
The hot pot is poured into the appropriate amount of oil, which is then put into the butterfish to burn on both sides to yellow。
4
Pull the fish aside and put it onions, ginger, garlic, dry peppers。
5
The wine is so hot that it's boiling。
6
Another spoon of vinegar (half of the ingredients) will burn to the boil of vinegar。
7
The water was poured into the abdomen of the yellow flower fish, with raw and sugar, and the fire opened and turned into a small flaming pot for about five or six minutes。
8
Half the soup is saved, salt is added, and it continues to burn for about two minutes。
9
When the fire gathers juice, when the soup is thick, it pours the rest of the vinegar along the pot。
10
Once boiled again, you can get out of the pan。Red-hot yellowfish Make Tips
They are hotter when frying fish, they control dry water, and they don't have to turn over to break their skins. Wine and vinegar are introduced in order to help the smell of fish by the heat of the pot, which makes the fish very smellless and can be used for other red-burned fish. The last one-half of the vinegar is to go along the side of the pot so that the heat of the pot is sufficient to excite the scent of vinegar. Don't get too thick for juice. It's usually a big bubble。