Scorch fish

By VicentaLakin

Scorch fish
It's bigger than a fish today, and there's not enough pot, and it's cut in half, and it's made of sauce. Mom's been burning good fish, and I've liked to watch my mom burn fish since I was a kid. Soy sauce, salt, ginger chips, etc., are used to make the sauce for a few moments, then the fish's double face is made of gold, added to the soy sauce, and the burnt fish is soft and soft, full of the smell of the sauce like a sponge, and the scent is so hot that the food is so hot. Come and learn from me。

Recipe Recommendations

  • scorpion fish art. 1
  • soybean paste 1 tablespoon
  • ginger slices 5 pieces
  • high-alcohol liquor 1 scoop
  • soy sauce 1 scoop
  • oil appropriate amount
  • salt appropriate amount

Steps for Scorch fish

  • 1
    Prepare raw materials
  • 2
    (b) The stabbing of the face of the street fish with a few knives and a smooth rubbing of salt, ginger chips and high white wine
  • 3
    (b) To suck water from the surface with kitchen paper towels before entering the pot
  • 4
    Hot pots of cool oil, which are put in the stalls and cooked
  • 5
    (c) When the fish is swayed to a fine ordained form, the fish will be able to follow the movement and turn on the yellow side of the fire, and the other side will fry to the yellow side
  • 6
    Leave a little oil in the pot and put it in the soybean sauce
  • 7
    Add a proper amount of water and cook it for two minutes
  • 8
    Add a proper amount of water and cook it for two minutes
  • 9
    Add a proper amount of water and cook it for two minutes
  • 10
    The fire is boiled slowly for five minutes, and the water is poured on the surface of the fish
  • 11
    Put in a proper amount of salt sauce, gather juice in the fire, and watch for a flip in the middle
  • 12
    (b) To boil the fish and sprout it and then add a suitable amount of water starch to the remaining juice
  • 13
    I'll pour it on the fish and the onions on the surface。

    • Scorch fish Make Tips

    1. Little trick on fish skins: fish to dry up the water on the surface, to fry the little fire when they're in the pot, not to flip, to be able to follow the pot, to fry a little bit more, to be able to do it; 2. Soybs to be together. Scrambling is more fragrance; 3. When cooking fish, be careful to pour juice on the surface of the fish, flip it in the middle and make it taste better。

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