Thai lemonfish
By VicentaLakin
It's a Thai taste learned from Aki, with fresh lemons and fish truffles, sweet fish truffles, sour lemon acids, sour scents, all of them。
Recipe Recommendations
- sour and salty
- burn
- an hour
- ordinary
Steps for Thai lemonfish
1
Cleaning the inside of the fish and the gills, with no gills and black membranes
2
Slash each side of the fish's back
3
Deep enough to feel the fish bones, we can see, cut deep because of the thickness of their backs
4
Cut the onions and then cut the silks, chili, green peppers
5
(b) A little hot, no oil, a little surface expansion from fish to fish, 10 seconds to flip, and so on
6
In the hot water half of the fish body, one large spoon of fish and one large spoon of lemonade, one and a half large spoons of raw lemonade, and then on the face of the fish, from time to time, with a spoon pouring water, boiling for eight minutes, and then with chopsticks to see if they can pass through, and if so, prove that they are all ripe and that about one and two small spoons of pepper are spilled into the pot
7
Bring the fish into the plate and keep the soup
8
Put the rest of the soup in the sauce, not too full, and then make another pot, which is about two spoons of soaked oil, pours into onions and peppers, flips out for a few seconds, 4-5 matures, turns off the fire and lays it on top of the fish, like a finished map, while it's hot。Thai lemonfish Make Tips
One, as many lemonade as you can put on the soup, and one, oh; two, a hot pepper onion fragrance with soy sauce; and three, don't pour soup when you're done with fish, which can be used to cook tofu and taste good fish。