Dry-burned yellow fish
By VicentaLakin
Recipe Recommendations
- small yellow croaker art. 5
- ginger slices appropriate amount
- Scallion Festival appropriate amount
- huadiao wine appropriate amount
- salt appropriate amount
- millet pepper appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- douchi appropriate amount
- bean paste appropriate amount
- chili sauce appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- dried perilla leaves appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- green onion appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Dry-burned yellow fish
1
Five bars of small yellow fish, scratching the top, breaking the belly of the fish, removing the internal organs, scraping the fish, slashing the back with a slash, deep into the fish bones and filling the bowl。
2
Take another bowl, with appropriate amounts of ginger chips, onions and wine, and grab the ginger onions with your hand. In a small yellow fish bowl, a proper amount of salt is added to the onion onions of ginger juice, and when mixed, the body and abdomen of the onion are painted evenly, salted for 15 minutes, attached to the exterior water of the dry fish in the ventilated area, taken off the spare。
3
The millipelines are appropriate, cut into chili rings. The boiler is hot, goes to the appropriate amount of oil, pours a small amount of salt in the light pot, goes down to the yellowfish, turns the pot, slows the fire, shakes the pot, turns the fish on the one face, turns the pan again, takes the other on the other and takes out the yellow on the other。
4
Leave a bottom oil in the pot, down with garlic, ginger paste, bean bean bean bean rings and a proper amount of bean petals and spicy chili sauce and a little flamingo. The fragrance is followed by a small yellow fish, which is fed with a proper amount of water, white pepper powder, old smoke and dry violet leaves, covered in a pan and boiled in a fire for three minutes. In three minutes, the fish will be turned over, the fire will gather juice, and when the soup is right, a proper amount of white sugar and chicken concentrate will be added, and when the soup is served equally, the pan will be made, the onions will be spilled and the onions will be delicious。
5
Completed Chart