Red-fried fish
By VicentaLakin
The second fish recommended by the Mid-Autumn family, the Red Ribbon Fish, although it's all fried, still tastes very different, personal, simple and well-drinked, as easily as people who don't cook often
Recipe Recommendations
- hairtail art. 1
- edible oil 3 scoops
- cooking wine 1 scoop
- soy sauce 1 scoop
- soy sauce 1 scoop
- oyster sauce 1 scoop
- sugar 1 scoop
- Jiang 5 pieces
- garlic sprouts 1
- onion 1
- garlic cloves the 2
- chili of 2
- salty fragrance
- burn
- half an hour
- ordinary
Steps for Red-fried fish
1
Take the fish clean, head off, gut off, cut off. Add wine, ginger pickles for a few minutes。
2
The garlic, the onions, the garlic and the onions, the garlic。
3
The boiler is hot enough to add edible oil, when the oil is hot enough to put it in the fish section, so be careful not to flip, and when the surface of the fish is cooked, the fish will automatically strip off the surface. One-sided, one-sided, one-sided, one-sided, one-sided, one-sided。
4
When the two sides are fried to the yellow side, they add garlic, onions, garlic petals, and when the fragrance explodes, they add raw, old, platinum oil, sugar, light-fried, and then a bowl of water。
5
Little partners who like garlic and onions can do it at this time, and I have other uses so I don't have the last fire to gather juice。
6
Let's go