Red pinefish
By VicentaLakin
Recipe Recommendations
- grass carp art. 1
- salt appropriate amount
- erguotou wine appropriate amount
- ginger appropriate amount
- millet pepper appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- bean paste appropriate amount
- white pepper appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- green onion appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Red pinefish
1
The grassfish stunned with a knife, scratched the scavenger with a knife, pulled the larvae, ripped the belly of the fish out of the body, carefully prevented the larvae, slashed the back of the fins, cut the head off the fish, cut the fish, cut the fish, cut the fish, flip the fish over the face, and don't break the fish, cut the fish bones, shave the black membrane, shave the fish, cut the fish bones and fish stings and load the fish in the plate. Fish tails with knives。
2
The fish had been slashed 45 degrees, typed a string of knives to the tail, turned over, and had been slashed 90 degrees with the last knife, and slashed 45 degrees with a string of knives。
3
Dry water with towels, appropriate salt and 15 minutes of salt. Crushing the fish's jaw, pulling off the fish's teeth, washing it with a proper amount of salt plaster, and making it for 15 minutes。
4
The boiler goes hot, the bottom of the boiler spreads an appropriate amount of salt, falls into the fish bone, the fish fryes, then boils the fish bones, the fish stings into a suitable amount of gin, tungsten, for five seconds, completely defunct the fish bones, the fish stings, then adds the ginger-snip, and then all of it adds an appropriate amount of water, the fire is boiled to the top of the soup, the fish slag is spilled out, fish soup is replaced。
5
The skin and flesh of the fish shall be evenly covered with powder, and the fish shall be sewn with the extra powder. Fish heads and jaws are also covered with raw powder. The oil is made of high-temperature oil, the tail of the fish is squeezed, the skin is thrown up into the pan, the fish is shaped, the fish is turned over, then the fish is brought down to the head and the bottom of the fish, the fish is made hard, the fish is taken out, the oil is reburned to the high-temperature oil, the fish is blown to gold, and the fish is placed into the plate。
6
The bottom oils are stored in the pots, which go down to the beige, garlic, ginger and bean bean bean sauce, and the little fire is made together with the fragrances, which pour into the fish soup, with the right amount of salt, white pepper powder, white sugar and the old, and with the right amount of chicken concentrate and raw powder water, and with the right concentration of gravy, which is poured on the fish, with onion flowers and delicious。
7
Completed Chart