Red-bulled fish
By VicentaLakin
What do you mean? Every time I make a soup with a bun, the rice and soup will be polished, not to mention fish. After that, you don't have to wash the dishes。
Recipe Recommendations
- hairtail two
- ginger slices appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- flour appropriate amount
- garlic 5-merous
- Jiang 5 pieces
- dried chili a
- peppercorns 10 capsules
- octagonal 2 capsules
- fine sugar a tablespoon
- soy sauce a tablespoon
- soy sauce a spoonful
- vinegar a spoonful
- boiling water appropriate amount
- huadiao wine a tablespoon
- oyster sauce half a spoonful
- salty and sweet
- burn
- an hour
- ordinary
Steps for Red-bulled fish
1
(b) Cleaning of the leachate with fish into ginger, a small spoon of sugar and a small spoon of salt for more than half an hour
2
(b) Take a plate of flour in a suitable quantity, cut onion, ginger slice, garlic cut half, dry pepper cut in small, and have pepper and eight horns ready
3
(b) A small hot pot in a frying pan and a proper amount of oil to be poured into the flour with chopsticks and a pickled fish, and the extra flour to be tumbled
4
Fried to two sides of the kettle (twigs; fried fish oil is not too much, the bottom is tilted, the oily side is burned to two sides of the platinum, the oily side is not glued to the top, the oily side is burned to two sides of the platinum, and the oily side continues to be shoved into the floury raw fish like this, so there won't be too much oil left!)
5
It's a good idea
6
(b) Another boiler of oil and vegetable oil, with garlic, ginger, pepper and eight horns of fragrance
7
(a) The low-spill-spill-spill flattened by the pour-in, which fills the fish with fragrances, and into a small spoon of vinegar-silver flattened and culinary
8
(b) The pouring of a proper amount of water into the pot and the placement of a large spoon of raw smoke, a large spoon of fine sugar, a large spoon of wine made from flowers, a spoon of old smoke and a single spoon of pelican oil
9
(a) Burning of the fire
10
It's still burning until the soup is thick
11
(a) Out of the pans
12
Completed Chart
13
Completed Chart
14
Completed Chart
15
Completed Chart
16
Recent exposureRed-bulled fish Make Tips
Because the raw and old tastes are already salty in supermarkets, salt must be less salted when salt is made, and there must be no salt in the course of burning, so that the food is not too salty. And the spoons I use are ordinary ceramic spoons, with a large spoon of about 15 milligrams of liquid per spoon, and a spoon of about 10 milligrams of fluid for information, but the amount of squares given is not absolute, is it hard to say, that burning is supposed to taste in the middle, and then add to it, depending on the taste of the home。