Red-burned flatfish
By VicentaLakin
Tianjin is a coastal city, so the Tianjin people have a preference for seafood, and it is natural that fish shrimp and so on the table。
Recipe Recommendations
- flat fish a
- braised soy sauce two teaspoons
- soy sauce two teaspoons
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vinegar two teaspoons
- white sugar a small spoonful
- octagonal a
Steps for Red-burned flatfish
1
Fresh ponchos go white, intestines, and gills are clean。
2
Scratch the whole body with salt and wine, with garlic in the belly of the fish, and pickled under and on the body for 15 minutes. They were then dried with kitchen paper and covered with flour on both sides。
3
The pot is filled with appropriate quantities of oil, and when 70% of the oil is hot, fish fry to two sides of gold yellow, and do not roll back and forth, avoid dispersing, and fry the other side。
4
There's a little oil in the pot, and there's a fragrance。
5
Pour the fish in, put it in red sauce, smoke it, vinegar, sugar, salt and a little fresh water, and make a little fire when the juice breaks out, until it is quenched。
6
Tore the onions into little bars, and with a hot water bubble, it bends, and it's on the fish。