Spicy, dry, squirmfish
By VicentaLakin
Dry sauerkraut is one of the techniques used in veggies, and it's very good for fish. The spicy spicy fragrance of the flat fish, as long as it's in the hands of the fire, is a delicious taste for all of us。
Recipe Recommendations
- crucian carp art. 3
- Jiang a
- pickled ginger a little
- green onions a
- celery a
- dried chili one or two
- green pepper 10 capsules
- onion a
- pickled pepper a little
- cooking wine half a spoonful
- Laoganma Flavor Sanding two spoons
- soy sauce half a spoonful
- oyster sauce
- white pepper a little
- spiced powder a spoonful
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy, dry, squirmfish
1
Fish cut their knives and made of salt and wine to sow dry water with salt, white pepper powder, salt, vanilla powder. Pickle 20 minutes。
2
All the ingredients are cut。
3
It's oiled in the pan, and when the fire blows up the dry peppers, it's ready。
4
The fire slammed the fish, about a minute. Then when the extra water of the fish noodles is slowly made out of a small fire, the oil is poured on the fish with a spoon, which makes him more evenly warm and easily ripe. Fried fish for backup。
5
You put oil in the pot, you put all the ingredients on fire。
6
It tastes like three beers。
7
Fried fish continue to be made of small fire, which must be dried up for five minutes, and then turned on the other side only once。
8
It's the fire that blows up the dry peppers. Put on the top of the pan and suffocate the fish for a while, so that the fish will be more delicious。
9
The celery leaves are put on the pot and the food is turned over. It tastes better down there。Spicy, dry, squirmfish Make Tips
The same way to fry small yellowfish and muscular fish is good。