They're always burning fish
By VicentaLakin
I'll buy a fish today to make a regular red-hot meal. Salt, ginger chips and an appropriate amount of high-level white wine are used first to mix it and make the pre-cooked slices, then to fry the fish to gold in the pan and then to add the sauce to the boiler (with, if you like, chili sauce). After five to eight minutes of red fever, the fire will gather, the fish will smell like sponges, the fish will be soft and soft, and the scent will spread, and a chopstick of fish will soon produce the finething of the fish, which will be reminiscent
Recipe Recommendations
- scorpion fish art. 1
- green pepper half a
- red pepper half a
- liquor 1 scoop
- soy sauce 1 scoop
- oil appropriate amount
- salt appropriate amount
- ginger slices 3 tablets
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for They're always burning fish
1
Preparation of materials2
(b) Placing a proper amount of salt, ginger chips and high white wine in the fish3
Drinking water from salted fish surfaces before dropping4
Hot pots of cool oil, put in the street fish and fry them5
If the fish can follow it, the fish will be almost cooked, and then the other side will also be made golden6
(b) Infusion of appropriate soy sauce7
Pour pickled ginger chips with white wine, then add a proper amount of water, and make a roast for five minutes8
Add a proper amount of salt, then the fire gathers juice, remember to flip down in the middle so that both sides are even9
Before you get out of the pot, pour the red pepper into the plate。10
Here we go。They're always burning fish Make Tips
A little ginger chips and high white wine are added to the pickled fish to help with leaching, and the water on the fish surface is drained before entering the pot in order to avoid the spilling of oil; 2. A little hotness of the fish skin is required when the fish is brought down, the oil is kept slightly warm, and when the fish is placed in the fish, it is expected that it will be more or less ready to shake, if the fish is able to follow it, and the time for the fish to be cooked is basically cooked; and 3. The time of cooking is related to the size of the fish, which can be adjusted to allow for a bump in the face of the fire when collecting the juice。