Red-burned fish
By VicentaLakin
Fish meat, which is an essential part of the table, not only tastes good, but also has a high nutritional value, with twice as much protein content as pork, but also high quality protein and high human absorption. Cooking methods are diverse and can be used for steaming, red burning or stew, each with a different taste. It's a common practice for many people to eat, especially in the South, which is characterized by fresh and salty fish and red radiance
Recipe Recommendations
- fish 600 grams
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- green pepper one
- red pepper one
- Pi County bean paste 1 scoop
- spicy sauce 1 scoop
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken powder appropriate amount
- pepper appropriate amount
- cooking wine 1 scoop
- flour 2 tablespoons
- medium spice
- burn
- half an hour
- ordinary
Steps for Red-burned fish
1
Big head fish, 600 grams of meat2
Clean up and dry the surface3
Put the fish in the bowl with a spoonful of wine, ginger ale, pepper and pickle for 15 minutes4
Cream pepper cut, ginger cut, dry pepper cut, garlic cut5
Picked fish with two spoons of flour6
Hot oil in the pot and fried in the fish7
When the fish was in gold, as shown8
With no more pots, a little oil, a ginger, garlic, a little chili sauce, a spoonful of soy sauce, and a spoonful of spicy sauce that continues to smell9
With appropriate amounts of clean water, salt, chicken powder, pepper powder, raw smoke, red sauce10
Put the fried fish in the pot and turn the soup on the fire for 10 minutes11
Finally put it in the Paprika section12
Completed ChartRed-burned fish Make Tips
One, the fish cut off for 15 minutes, the peppers added to the sauce, the red sauce is critical, and a spoonful of soybean and a spoonful of spicy sauce is made in red, fragrance 3 and fish frying for 10 minutes to fully absorb the taste of soup