Red-hot porridge

By VicentaLakin

Red-hot porridge
Tastes heavy, fine meat。

Recipe Recommendations

  • Barracuda appropriate amount
  • onion half a
  • green onions 3 paragraphs
  • Jiang appropriate amount
  • garlic 5-merous
  • soy sauce appropriate amount
  • rapeseed oil appropriate amount
  • salt appropriate amount
  • white sugar appropriate amount
  • cornflour a little
  • small red pepper of 8
  • black pepper appropriate amount

Steps for Red-hot porridge

  • 1
    The pikes have two open stomachs, gills, internal organs and fish scales cleaned。
  • 2
    The fish is too long to be processed for pickled to be added to the right amount of wine, ginger silk, a small amount of raw pickled for an hour。
  • 3
    Paprika slices, garlic cracks, ginger cuts, onions cut ready. Note: The salted fish is washed once with fresh water。
  • 4
    Nine layers ofseed oil ripen ginger, garlic, red peppers。
  • 5
    Scramble fish, fast, with appropriate amounts of old smoke, salt, sauce. Five minutes to the right amount of water。
  • 6
    With another frying pan, a small amount ofseed oil onions, onions, and a slow fire until the onions are softened。
  • 7
    A good fish tastes like a pan, pours in an onion and sets it up

    • Red-hot porridge Make Tips

    The barracuda is very fresh and very young, and if you're going to fry the fish, you're going to fail。

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