Red-burned even fish
By VicentaLakin
For fish, I usually use both steam and red burning. Steam, which maximizes the nutritional value of food, does not produce oil and smoke and favours healthy cooking, while red burning makes food more delicious and takes care of the taste of the family. So today's flatfish I'll fry and burn, and I'll use a large onion to make it taste better. Other things are very rare. Because the flatfish are soft and flat, they're already eight-point ripe after the frying, so it's only 10 minutes before they're released. Save some soup in the pot, and some fish will make it better。
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned even fish
1
Three flat fish go to the insides and gills, black inside and out, clean and dry water
2
Two machete on each side of the body, which is easy to taste
3
(b) A layer of maize starch on both sides of the body of fish, which is less than enough to cover the body of the fish with a small layer and two minutes of static
4
Onions cut, garlic all sides, ginger slices
5
A little oil in the frying pan, and when the oil is hot, put the fish code into the pot, so that it does not flip, and the fire heats it up until the fish becomes hard enough to get out of the bottom of the pot and then flips over, when the skin is nuanced and the skin is intact
6
When the fish are crammed on both sides of the body, they get yellow wine on the fish, and as the water steams, a portion of the smell will be taken away, and the sauce, beryllium oil, salt, a bowl of hot water will be poured out and the onions, garlic and ginger chips will be spread evenly in the pot
7
Cover the lid and slow the fire for five minutes; then put the lid on for five minutes. If you can eat spicy, you can put rice in the pot and stew, and if you can only eat spicy, you can spray it on the surface after you're out。
8
It's a hot fish, but it's not much meatRed-burned even fish Make Tips
Be careful to operate, especially when frying fish, before turning over, so as to maintain the integrity of the fish; it is not appropriate to be too long in stew, and it is easy to eat with a florist; 2. It is not appropriate to have too many spices, to have enough ginger and garlic, to have different brands of sauce and to have different levels of salt and colour, depending on the circumstances of the sauce used; and 3. It is not appropriate for people with chronic and skin diseases to eat or fast。