Soy sauced skinfish
By VicentaLakin
Recipe Recommendations
- braised fish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- coriander appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sweet sauce appropriate amount
- white sugar appropriate amount
- balsamic vinegar appropriate amount
- water appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Soy sauced skinfish
1
Four skins2
Take off the skin, cut off the belly of the fish, remove the intestines, and clean up the spare3
Onion flowers, ginger chips, garlic chips, eight-point spare4
Cut the fragrance5
Hot pots for onions, ginger, garlic, eight horns6
Put a little fire in the sauce7
Add a proper amount of fresh water, a little sugar, cooking wine, vinegar and a little tweezing8
Put it in the wash9
A proper amount of salt burns up and goes down10
If the soup is so thick, it'll turn off the fire