Red-fried fish
By VicentaLakin
The fish, also known as yellow ladin, gavage, yellow stingy bones, bare body, yellow green on the back, dark side yellow and black plaque. They are protein-rich and more copper-rich than other fish and have important effects on the development and functioning of the blood, central nervous and immune systems, hair, skin and bone tissues, as well as internal organs such as the brain, liver and heart. There's a difference between the heads of the cogs in the north and the south, but they're all fresh. Red-fried fish are the most common and can be fresh in 10 minutes. Because of the small amount of meat, which is suitable for the elderly and for children, the use of soup for cooking is also delicious. Because it's fresh-water fish, it's more or less dirty, and it's common to use onions of onion and garlic pepper or something. Today I use violet and stew, not only to smelt, but also to give a special fragrance. Especially if the violet sour is full of fish soup and stuffed in rice. Wow, that's so exciting
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Red-fried fish
1
Fresh gills go to the gills and clean up
2
Onions, garlic, dry chili, eight horns, fragrance leaves
3
A small amount of oil will be poured into the boiler without adhesive, and when the oil is hot, the fish will be put into the pan, both of which will be fertilized, and all the ingredients in step 2 will be fed into the pan
4
A little salt, an appropriate amount of soy sauce, another bowl of hot water, and then a clean purple. Soy leaves spread over fish; different brands of soy sauce have different colours, different salt levels, adjusted for taste
5
Cover the pan, a little fire for 10 minutes
6
The fragrance of soup, the lumber fades after the high temperatures, the leaves are green, but the fragrance is mixed with fish soup and there is no loss of nutrition。
7
Red-burned fish, little meat, fresh fishRed-fried fish Make Tips
1. The calf, which is small, must be roasted and then turned over, and careful when entering the plate, in order to preserve its integrity; 2. violet sowing leaves may be bought in the market, ingested or roasted with fish。