Red fish
By VicentaLakin
Fish, because of their harmony with the leftovers, are popular everywhere and have a very high status. The spring table, different fish are more of a character. In this way, the carp leaps to the Dragon Gate, years to come, years to come, years to come, years to come, years to come, years to come, years to come, years to come, and years to come. Red roasted fish is the most common one, usually a steamed fish. And it is too big for us to allow the pots of our homes to be cut open, so that they may be a little trimmed at the table, and the mood of the eaters is not affected。
Recipe Recommendations
- silver carp 1500g
- SUFU appropriate amount
- sweet vinegar appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- aniseed appropriate amount
- oil appropriate amount
- salt appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red fish
1
Squids go to the platinum, gills, intestinal wash, dry-water fish go to the side of the pot, show the bottom of the pot, on the garlic and the big stuff
2
Make the fish all two (better not cut if conditions permit)
3
Salt, sweet pasta, milk, sugar, sauce, wine, sweet vinegar for red sauce
4
They're covered in powder
5
Pick up the pan, fish in the pan, make a good one, turn the fish over and fry the other
6
When the fish is cooked, they're pushed to the pan
7
Creamed in red sauce
8
Add a proper amount of water, water and balance, with a lid on the top of the pot, and a fire that opens up and slows down, with a proper push. Fish
9
You'll enjoy it when the fish is cookedRed fish Make Tips
The red sauce of the cuisine products varies according to the geographical area and the taste of the edible, so that the red sauce is added to the family taste. Two, like slow burning。