It's a red-hot fish
By VicentaLakin
Luo Guo, a Guangdongian, is known as a life fish, whose shape and diet are similar to that of a catfish, which is not so dense as to have much of the market for sale, but which is easy to buy, but which is still a little greasy and requires careful scratching of the perimen and gills, which, if used for steaming, can be too thick for two to three blades of flesh。
Recipe Recommendations
- Luoguo fish art. 1
- chives 2 trees
- Jiang 1 block
- green garlic leaf 2 cloves
- garlic 3 capsules
- red pepper 1 piece
- bell pepper 1/2 piece
- liquor 2 tablespoons
- soy sauce 2 tablespoons
- refined salt 1/4 teaspoon
- white sugar 1/2 tsp of
- pepper 1/2 tsp of
Steps for It's a red-hot fish
1
Onions, ginger, peppers, lanterns, peppers, garlic slashed, garlic crushed, green onions separated, spare
2
Scratch the fish ' s stomach and not have a black membrane inside. The membrane is the source of scavenging, removes the cheeks, and the fish is larger, so they have to be cut, then use about a second of salt to pick the fish in and out
3
(a) Placing of an appropriate quantity of oil in the bottom of the pan, with both sides of the fish and a cover for a moment
4
Push the fish, put some two spoons of oil in the vegetable, and put garlic, onions, ginger silk, aroma
5
Two large spoons of white wine and almost no fish in water
6
Replaced by a small and medium fire with a lid of approximately 15 minutes
7
(b) Open the cap, smoke two large spoons, one quarter of a salt spoon, one half of a sugar spoon, one of a pepper spoon, and pour the juice over the fish for a second with a spoon, with the fire collecting up to one half
8
Raise the fish and line it up in a plate
9
Put the fire in the pot, pour in the juice green and red pepper, roll over a few times, and lay the juice on the fish, and do it while it's hot。It's a red-hot fish Make Tips
First, the fish must have their belly shaved, especially the black membrane, which is the most poignant place; second, they can put more ginger, which can taste better after the ginger suction; and third, the rest of the fish can burn tofu。