Red-hot bass
By VicentaLakin
The herring is fine and generally evaporated. This time it's made of red burning. It's a bit heavy. It tastes good. The red fever is more suitable for the taste of the Northeast when compared to the fumigation。
Recipe Recommendations
- silver carp art. 1
- oil 20 grams
- salt 6 grams
- white sugar 2 grams
- cooking wine 10 grams
- rice vinegar 10 grams
- soy sauce 15 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-hot bass
1
Clean up the bass。
2
Slashing on the ridge of the catfish to make it easy to cook。
3
Hot oil, put in the herring。
4
Both sides are made of yellow。
5
Pull the fish aside and put it in the garlic。
6
Hot fire, then wine, rice vinegar。
7
I'll give you the right amount。
8
With a proper amount of water, burn for five minutes。
9
Salted, sugared, turned and burned for three minutes。
10
If you get juice, you can shut it down
11
Bring out a pan, you can taste it。Red-hot bass Make Tips
1. Cut the fish open for small pots to cook, and fix the plate. 2. Without vinegar, other vinegar may be used。