Red-hot bass

By VicentaLakin

Red-hot bass
I went to the supermarket on the weekends to buy a sea bass, and I picked up a big eight-pound cat, and I burned it, and I ate it so hard, that even the fish soup was fed into the rice, fish-eating and red-hot kisses looked at the recipe

Recipe Recommendations

  • bass a
  • salt appropriate amount
  • ginger slices 6 tablets
  • green onions half a
  • vegetable oil appropriate amount
  • flour appropriate amount
  • octagonal 2 flowers
  • peppercorns few grains
  • garlic few cloves of
  • dried chili a
  • geranyl 3 tablets
  • soy sauce 1 scoop
  • soy sauce 1 scoop
  • balsamic vinegar 1 scoop
  • fine sugar 1 tablespoon
  • hot water appropriate amount
  • huadiao wine 1 scoop
  • pepper a little
  • green onion a little
  • oyster sauce half a spoonful
  • mushrooms 5 pink

Steps for Red-hot bass

  • 1
    (b) Scabbers are washed out of the fish and their cheeks are dug out and thrown out, and salt is spread evenly on both sides of the fish, which is made of about half an hour ' s salt with ginger chips
  • 2
    (a) Sphinx wash and immersed, onions cut into small pieces, ginger slices, garlic cut half, pepper cut half-residence
  • 3
    (b) Dry water on fish surfaces with kitchen paper and spread the powder evenly
  • 4
    (a) A boiler, which is hot and then pours into vegetable oil, a hot boiler, which is put into a fish with fine flour, and a small fire, which burns to two sides of gold
  • 5
    (a) To put fish on the side and put onions, ginger chips, garlic, peppers, peppers and eight horns of fried fish
  • 6
    A spoonful of sauerkraut
  • 7
    A spoon of raw, a spoon of old and half a spoon of pelican oil
  • 8
    (a) A bowl of bouquets, a spoon of sugar, mushrooms, and a pot-covered fire
  • 9
    (a) Turning over the fish surface in the middle, putting in a little pepper powder and salt, and continuing to stew to a thick plate of soup
  • 10
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    • Red-hot bass Make Tips

    1) Dry both sides of the fish with napkins and spread the powder evenly so that it does not stick in the pan. 2) Instead of sculpting wine, I think the sculptor tastes rather rosy. 3) The burning process needs to be reversed without interruption, or gently moved with a pot shovel to avoid the bottom of the pan. 4) The choice of fresh fish is made when buying the herring, with as much pink as possible on the cheeks, the eyelids of the fish, and the eyeballs of the fish. Other species, such as carp, black fish, can also be selected according to their preferences。

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