Soupfish
By VicentaLakin
This dish originates in Hebei Zhao's house in the town of the scabfish. Fish screech is used to blow fish first with fire, in the form of fire. It's not only delicious food, it's delicious, it's delicious. Today, relatives from their home country sent two tons of big riverfish that were especially suited for this dish。
Recipe Recommendations
- crucian carp second
- green onions a
- octagonal of 3
- celery 3 pieces
- pepper a spoonful
- Laoganma spicy sauce a spoonful
- soy sauce two spoons
- soy sauce half a spoonful
- oyster sauce a spoonful
- white sugar
- cooking wine a spoonful
- white pepper
- chicken essence half a spoonful
- fish-flavored
- fried
- half an hour
- simple
Steps for Soupfish
1
Fresh fish, clean up. With wine. Draw a knife on the back side. Clean water with cooking paper。
2
Put more oil in the pot, because the fish is not fried but cooked. Fish when it's 70% temperature. Big fire. You can all prepare a little spoon. Put the oil in the pan on the fish. You can wash it evenly。
3
Turn it up. To what extent? Two sides of the fish are golden. Fish bones are very thin enough. Blow two fish one by one. Then put the fish in the casserole。
4
Keep oil on the bottom, put it in. Ginger, onions. Pepper and eight horns. After the smell, red oil comes out of the soy sauce。
5
Put in a proper amount of clean water. Bump, smoke, platinum. White peppers and chickens boil and a little white sugar will come in。
6
We're pouring this soup into a hot pan with fish for 25 minutes。7
Put the celery leaves on. Ten minutes on the fire。
8
The pots were pouring together into the fish bowl. With a little onions and celery leaves, it's delicious。Soupfish Make Tips
Fish must be fried。