Red-fried fish

By VicentaLakin

Red-fried fish
It takes us a long time to cook because of the smooth and nuanced surfaces of the fish and the protective layer of degraded scales that make it difficult to taste meat. If you break the fish, it's easy to get in. Fishy meat, if you want to destroy it, you have to pull a knife. When we eat fish, we find that the meat with the fish is going in a head-to-tail direction, and this is going in the same way as muscle, so we can't pull with the cleaver, and we can pull across the back, which is the direction, so that we don't tear the meat, and we don't break the prick, and we've got the handled knife, and it's very pretty。

Recipe Recommendations

  • hairtail art. 4
  • green onions half a piece of
  • garlic 1 head
  • Jiang 1 block
  • geranyl 2 tablets
  • octagonal the 2
  • pepper a pinch of
  • braised soy sauce a little
  • oyster sauce appropriate amount
  • salt appropriate amount
  • oil appropriate amount

Steps for Red-fried fish

  • Make Red-fried fish step 0
    1
    When fish are removed, defined, cut to six centimetres long, the internal organs and membranes of the abdomen can be removed with their fingers. After this treatment, each piece of fish is complete and will not allow fish to turn out with their stomachs cut, and the platters are neat and beautiful; clean water is used。
  • Make Red-fried fish step 1
    2
    It is thicker with both sides of the fish, and it can be deeper, but it should not be pushed through every face; the white surface is a skin formed by special fats, called "silver fatty", rich in nutrients such as unsaturated fatty acid and egg phosphorus, which can make the skin lean, hair black and soft, and sustain brain ageing, so do not lose it。
  • Make Red-fried fish step 2
    3
    Each fish has a two-faced cutter, with a 4-6 cutter, which is laid on the hanger for a while to evaporate the water on the surface; it can be purified with kitchen paper or clean cloth for immediate use。
  • Make Red-fried fish step 3
    4
    A small pot can be prepared with less oil, so that when it is hot, the fish will be blown up to two tiny bits of yellow, and the meat in the flower knife will break naturally, and each one will be blown up for about a minute, a step that will be shaped, scavenging and displaying a bouquet。
  • Make Red-fried fish step 4
    5
    It's a big piece of fish, isn't it beautiful
  • Make Red-fried fish step 5
    6
    This plate is a small and unsophisticated part of the head, and if it is eaten at home, it can be burned with a large piece of fish, and if it is treated, it can be burned separately for food at home。
  • Make Red-fried fish step 6
    7
    Water shall be poured into the pan with appropriate quantities of water. Onions, ginger chips, garlic, eight horns, peppers, spices, salt, red soy sauce and pelican oil shall be poured into the pan and the smell shall boil in the fire。
  • Make Red-fried fish step 7
    8
    And it shall be spread in the pot, so that every piece may be soaked, and the lid shall be covered, and the fire shall open, and the soup shall be full in 15 minutes, and the soup shall be preserved, and the soup shall be soaked, and the rice shall be fragrance。
  • Make Red-fried fish step 8
    9
    Garlic red-coloured fish, intact and delicious

    • Red-fried fish Make Tips

    One, fish without choice is too narrow to pull a knife out; it doesn't take too long to blow, just a little yellow, stylish and laced; and two, boil the juice, release the scent, then bring the fish into the pot, because the fish that has just been blown up is still hot and it tastes easily in hot soup。

    Recipe Categories

    Recipe recommendation