Red-burned fish
By VicentaLakin
Recipe Recommendations
- Wuchang fish 800g
- sauerkraut 50g
- ginger 10g
- garlic slices 10g
- millet pepper 15g
- onion 2g
- salt 10g
- sugar 2g
- cooking wine several
- hot and sour
- burn
- several hours
- ordinary
Steps for Red-burned fish
1
Fresh muscular fish, washed, rinded for half an hour. It's called a squirmfish. It's made of fresh flesh, stabbing, stabbing and softening2
It's salted fish, it's dry, it's dry3
Ready garlic4
I've got the soybeans5
I'm getting a little short of pepper ready. I can't eat pepper, I can't put it anywhere6
The vinegar and soy sauce are ready at a ratio of one to two, and I'm going to put a little sugar in it。7
Once the skin is dried, cut with a knife8
Oil it, blow the fish to gold, and put it in the plate9
Come on, put in all the pre-prepared sauces, and when you're done, boil them with water10
When the soup is collected, the dishes are loaded. A little spicy, a little sour, a little fishy。