Squidfish
By VicentaLakin
As a modern young man, there's absolutely no spicyness. It's common practice to upload fish, and there's a message for a bit of taste, and it's a spicy temptation. The fat fish is fresh, it's not easy to cook, it's easy to cook, it's only a single prick without a thorn, and it's easy to eat. Let's look at the steps。
Recipe Recommendations
- catfish 70 grams
- green pepper 100 grams
- lard 50 grams
- rapeseed oil 50 grams
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white granulated sugar appropriate amount
- dried chili appropriate amount
- chili sauce appropriate amount
Steps for Squidfish
1
(a) Frozen fish, which is covered by the guacamole, pepper cutlery, ginger slices, and this time by a “squads of fish”, and which is properly cut, can be used by direct unfreezing of the thaw
2
(b) Hot boilers, with peppers, hot peppers, and pyramids (corresponding, not fried)
3
Addseed oil to continue cooking for half a minute
4
One minute to add ginger and garlic
5
We're going to have to add the pig oil to melt it
6
Fat fish can shake the pot and don't flip the fat fish
7
(b) Add a little bit of vinegar, old, raw, white sugar
8
Five cents for the water and the fire
9
9. The extraction of floating dry peppers, peppers and foam
10
(b) The paprika shall be added to the pot, and the bottom shall be added to the paprika
11
Add a few dry peppers as a dot
12
It's just salt, chicken, pot。Squidfish Make Tips
1. Use vinegar to remove the fishy smell and white sugar to enhance the freshness.
2. Add more ginger slices; not only does it reduce the fishy odor of the fish, but it also enhances the savory flavor.