Coughfish head
By VicentaLakin
Recipe Recommendations
- fish head in 1
- small onion head several
- garlic several
- onion several
- ginger slices several
- Cut green pepper into slices several
- Cut red pepper into slices several
- soy sauce appropriate amount
- seafood sauce appropriate amount
- oyster sauce appropriate amount
- soybean paste appropriate amount
- white sugar appropriate amount
- sesame oil appropriate amount
- rice vinegar appropriate amount
- yellow wine appropriate amount
- chili sauce appropriate amount
- cornflour appropriate amount
- coriander appropriate amount
- slightly spicy
- casserole
- ten minutes
- ordinary
Steps for Coughfish head
1
All kinds of fish or head wash, go to the black membrane (completed in the kitchen)。2
Cut into blocks or thick pieces (the thick ones are more familiar)。
3
ADD AUXILIARY B (MEAL OR YELLOW WINE, BERYLLIUM OIL, OLD GIN, RICE VINEGAR, SOY SAUCE, (CREAM SAUCE), WHITE SUGAR, SOY OIL, SEAFOOD SAUCE, PICKLED FOR 15 MINUTES, AND FINALLY A BIT OF RAW POWDER。
4
A FEW ONIONS OF ONIONS, GARLIC, ONIONS, GINGER CHIPS, THEN RED AND GREEN PEPPERS。
5
A layer of fish is laid and the fire is about 6-10 minutes (6 minutes of fish, adjusted for fish volume)。
6
Spray the fragrance and fire for two minutes。Coughfish head Make Tips
1. In the case of fish head and reservoir fish, fish of better quality. 2. Fish chips are cut into thick fish chips that are easier to collide. 3 The time for pickled is 15 minutes and too long it affects the taste of the fish itself. 4. A light casserole for pots can also be tasted if they are not edible in a timely manner, with a slight heating. Five, if you don't fit the spicy, you can skip the chili sauce。