Red-fried fish
By VicentaLakin
Fish is also known as swordfish, a relatively common seafish. The practice of bringing fish is evaporation, red burning, fried, fried, etc. And I'm going to share it with you。
Recipe Recommendations
- hairtail appropriate amount
- flour appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- white sugar appropriate amount
- water appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for Red-fried fish
1
Around two 500 grams of fish are cut off the fins of the head, tail and back of the fish, the abdomen are removed from the body, the membrane is cleaned and the dry water is controlled, clean of the short and evenly grown fish clips are placed in the containers, and a proper amount of salt, white pepper powder, wine pick is made for an hour and the fish tastes a few times. The pickle time can be measured by the size of the fish2
Onions, ginger, garlic, skin-cleaning, onions, ginger, garlic, eight horns, peppers3
Pickled fish with dry flour on both sides, hot pans for cooking. Production4
We'll have to fry it to two sides, and we'll have to make a spare5
Hot pots with a few peanut oil onions, ginger, garlic, eight horns, peppers, wine, raw, vinegar, proper water and sugar6
Put it in a roasted fish section and soak it in the soup juice7
You can turn off the fire when the soup is thick8
Don't flip the whole swirl in the plate for the good-looking fish