Red roasted herring

For the Northeast, red fever is the courtesy of a fish. It's salty sweet. It tastes good. Vapouring is the method used in recent years to be more healthy, but fish is still more red-fired at home, after all, from snacks to big. Gold herring is famous for its fins. It contains abundant proteins, multiple vitamins and micro-elements for many humans, with low fat content. Pyrophosphate is also very rich, preventing brain failure, slowing ageing, and very effective in preventing diabetes and cataracts. This time, the Alaskan gold butterflies were combined with the red burning common in the northeast. It's not perfect this time, because it's weak and it's hard to fry. Fortunately, it's not that bad, but it does taste good. The fish is beautiful, and it's covered in a thick, salty drop of red sauce

Recipe Recommendations

plaice 250g
boiling water appropriate amount
oil appropriate amount
salt appropriate amount
cooking wine appropriate amount
braised soy sauce appropriate amount
white sugar appropriate amount
onion 10g
Jiang 10g
garlic 10g
red pepper 1g

salty and sweet
fried
three-quarters of an hour
ordinary

Steps for Red roasted herring

Scratch both sides after unfrozen herring and remove the inner membranes。

Cleaning, drying the surface water and slashing the back three times。

Turn it over and cut it three times to make it taste better。

Cut the onions, ginger, garlic, red pepper。

The fish were placed in a plate with salt, wine, some onions, ginger, two faces covered, and salted for 30 minutes。

The fish after the pickle removes the pickles, drys the water and glues flour evenly on both sides。

The boiler heats the bottom of the boiler with a piece of ginger, pours into the appropriate amount of oil, which is larger than usual, and cools down to fish。

It's a little bit of a change of color and then it's turned over。

When the two sides are made, they leave too much oil in the pot, like the usual cooking, and put it onions, ginger, red peppers。

It's pouring red sauce, sugar, salt and some open water。

Cook it and throw it away, and put it up for a few minutes. From time to time, the lids are poured with shovels and some juice on the surface of the fish and continue to stew for a few minutes。

In the end, the fire was thick with soup, and a plate was made and the surface was torn with onions into silk。