Dry-burn fish
By VicentaLakin
Colory, soft, sweet。
Recipe Recommendations
- tra fish 500 grams
- beauty pepper 10 piles
- rapeseed oil 0.5 tablespoon
- flour 6 teaspoons
- sweet potato powder 3 teaspoons
- cooking wine 2 teaspoons
- bean paste 2 teaspoons
- pepper 0.5 teaspoon
- white sugar 0.5 teaspoon
- chicken essence 0.5 teaspoon
- vinegar 0.5 teaspoon
- Jiang 10 grams
- shallots 2 pieces
- garlic 1 head
- pepper 1 pinch
- white sesame a little
Steps for Dry-burn fish
1
Frozen basalfish with skin, naturally unfrozen。
2
10 minutes of ginger, pepper and wine pickles
3
Red flour, flour
4
Grab even。
5
Paprika, onion cut, old ginger cut。
6
Fifty-six per cent of the oil is added to the sturgeon of fish, and 70 per cent of the oil is extracted from the hard shell。
7
(b) The pouring of extra oil, soy sauce under fire, pepper, garlic, ginger, sugar, pepper sauce
8
(a) Inflow of fish and flooding of half the fish
9
(a) The fire shall open, and the cover shall be added, and the fire shall be set open for five minutes
10
Turn the fish over and boil the fire for five minutes
11
(b) To fish into the plate
12
I'm going to have to put some red pepper in the fire
13
(a) Sprayed chickens, flat vinegar and watered fish
14
Sprinkled onions, fine。