Red burning black tarts
By VicentaLakin
this fish, we locals call "black wife" and read "he." one is that the skin is black, and the more important reason is that the fish is so fierce that it hides in the cracks of the rock that it's taken to sea cucumbers when the cucumber rolls through and says it's dark, so it's called his wife. that's why you can't eat the sea cucumber. and besides the nutrients, the meat is a tight garlic petal, tastes wonderful. in our local fresh black herbs are made of fish soup, made of white and milky fish soup, which smells better than fish meat. unfortunately, i'll have to put it on the freezer. it's not fresh enough to eat. there's not enough freshness. yeah
Recipe Recommendations
- Sparus macrocephalus appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- qingshui
- shredded red pepper appropriate amount
- Jiang appropriate amount
- shredded green garlic appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for Red burning black tarts
1
Frozen fish, rinsed, washed, typed, salted for an hour2
Put some dry pasta on it and keep it from spilling when you fry fish3
It's hot in the bottom and hot in the pan. You don't have to make too much oil。4
Both sides of gold and yellow5
Take it out and put it aside6
Onions of ginger flores7
Put it in the frying pan8
Put it on the fish, get jealous and get drunk9
Then, when the smell of wine and vinegar comes out, put it in sugar10
I'll pour some soup or some water11
It's a fire, it's a fire, it's a soup stew12
When the soup is dry, it tastes good13
Fillet up. Scratch up