A red-burned tilapia

By VicentaLakin

A red-burned tilapia
Red roasted non-fish is a common dish, the main material of which is tilapia. The porpoise is fine, nutritious and thin, and is well suited for the elderly and children。

Recipe Recommendations

  • tilapia appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • octagonal appropriate amount
  • pepper appropriate amount
  • peanut oil appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • balsamic vinegar appropriate amount
  • white sugar appropriate amount
  • chicken essence appropriate amount
  • water appropriate amount

Steps for A red-burned tilapia

  • 1
    The tilapia is about 1,000 grams apiece. Scratch the abdomen and remove the organs and the cheeks
  • 2
    It'll be deeper if you cut it in both ways, especially if the back is thicker
  • 3
    It's boiled with water in the pot
  • 4
    Wash and dry water with cool water
  • 5
    Onions, ginger, garlic, skins, onions, ginger, garlic, eight horns, peppers to wash clean
  • 6
    Hot pots with appropriate quantities of vegetable oils flatten onions, ginger, garlic, eight horns, peppers, wine, raw, vinegar and a little sugar
  • 7
    Put in a proper amount of clean water
  • 8
    The porpoise that's pouring into the water and adding a proper amount of salt
  • 9
    The soup is poured on the fish with a spoon during the stew, so the fish can be even
  • 10
    You can turn off the fire when the soup is thick and add a few chickens to the population
  • 11
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