Red fish
By VicentaLakin
It is a new practice, not to fry fish, not to fry fish, and when the fish is ready, it is made directly from the pot, with very little oil and less fat. The red-burned caviar is fragrance, tasteful and relatively simple and suitable for consumption by low-fat and low-oil populations。
Recipe Recommendations
- Jinchang fish 350g
- fresh bamboo shoots 30g
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- pepper capsule counting
- cooking wine 20ml
- pepper a little
- balsamic vinegar appropriate amount
- ginger slices 10g
- shallots 10g
- dried chili of 2
- peanut oil 15ML
- salty and fresh
- burn
- an hour
- ordinary
Steps for Red fish
1
Onions, ginger, chili。2
The fish go to the gills, and when they are rinsed, the fish are slashed on both sides, made for an hour with salt, pepper and wine。3
Fresh bamboo chips。4
Add oil to the pot, hot peppers, onions。5
Add water, put fish in, put salt in, smoke raw, smoke old, wine, vinegar, bamboo chips, burned fire, small fire stew for 15 minutes, one or two times in the middle。6
Put some more in, pepper powder, juice。7
Load it up。