Red-hot yellowfish
By VicentaLakin
My family is particularly fond of fish because of its small children, and yellowfish are often preferred because of their heavy meat, their lack of stabbing and their price is not expensive. A red-burned method is used today to make yellowfish, which is known as a burning match, but today it is used for healthier cooking, which is used for cooking, and for cooking, with little oil, so it's healthier and better to eat。
Recipe Recommendations
- yellow croaker art. 1
- asparagus 80g
- bamboo shoots 80g
- cooked pork 60g
- salt 3g
- vinegar 15g
- yellow wine 20g
- white pepper 2g
- braised soy sauce 10g
- sugar 3g
- onion ginger appropriate amount
- Fresh Zanthoxylum bungeanum leaves appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-hot yellowfish
1
Today's yellowfish
2
Open the belly of the fish and wash the black membrane and the blood
3
The silt in the bones of the fish should be cleaned up, or it'll freak out
4
Sliced with salt and pepper for about 15 minutes
5
Get the ginger and pretzels ready
6
Plumbing, sprouts and ready pork. A little pork will make the fish more oily, and it'll use the raw meat
7
If you don't stick the pot, put a little oil on it
8
Put it in gingers and fish, fry it to the fish and turn it over. I accidentally broke my skin with a shovel
9
Put them in the pretzels and onions, and they'll go on to the other side
10
With red sauce, butter and vinegar
11
Put it in the spring and fry it, and then add water
12
It's about five minutes
13
Put it in
14
Put in salt and sugar
15
A little more juice in the fire。
16
I left more soup for rice. You can dry up the soup. You can water the fishRed-hot yellowfish Make Tips
I'm using a non-stick pot, the fish's fish is so tight, it doesn't have dried starch, it's still full. With an iron pan, the surface may be covered with a small amount of starch or the surface skin may be made whole. It's about making sure you don't flip when you're just in the pot, and it's gotta wait until you're in shape。