It's red
By VicentaLakin
It's one of the carp, and it's got three bigger ones, so it's called three. The carp is generally fat, and the meat is very fresh, and the fish is strangulated, with only scabs on both sides of the fin and in the middle near the tail, and only three pieces of phosphorus in the middle。
Recipe Recommendations
- three scales a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper few grains
- octagonal a
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for It's red
1
The three tracks go to the insides and go to the gills, clean up, and scratch the back of the fish for taste。
2
Slice。
3
The boiler heats, puts the appropriate amount of vegetable oil, puts the fish into three plumes, burns the fish to yellow, flips the face to yellow。
4
Blast onions。
5
Popper peppers。
6
Add a proper amount of wine。
7
Add adequate vinegar。
8
Add the right amount of raw smoke。
9
Add appropriate sugar, appropriate salt。
10
The fire burned for a few minutes, then turned over the three tracks and opened them for a few more minutes in order to taste them。
11
Add the right amount of hot water, no more than three scales, and the fire breaks。
12
Finish the water, the soup is thick, the fire is out。
13
Out of the pan。