Red-fried fish
By VicentaLakin
There's always an endless story about kyoto and fish. As a child, on the eve of the New Year, the elders would line up to buy fish with tickets, come back with a rope so wide as a belt, dry fish tails and a wide area of red fever. So now I'm complaining to my friends: "Why don't you have that belt-wielded fish... and then all kinds of contempt." A friend of Kee-dong's understood it. Bring me two cedars. No strange bone pricks, fresh flesh... ..cook the pot! It's delicious。
Recipe Recommendations
- hairtail 700g
- onion half a
- Jiang 5 pieces
- garlic 5-merous
- pepper 1 spoon
- dried chili appropriate amount
- aniseed 1
- cinnamon Subparagraph 1
- line pepper 1 piece
- geranyl 2 tablets
- oyster sauce 2 tablespoons
- steamed fish oyster sauce 1 scoop
- single crystal sugar the 3
- braised soy sauce 1 scoop
- soy sauce 1 scoop
- white pepper appropriate amount
- cooking wine appropriate amount
Steps for Red-fried fish
1
Let's fry the fish first. Before the fry, grab the eggs, put a little pepper in the egg fluid, a little wine。
2
Get the spices ready。
3
Pires, large materials, fragrance leaves and cinnamon are fed into the oil pan, the oil is blown into oil, then recovered and the oil is clean。
4
Get ready to dry chili and pepper。
5
I'll put it in the oil, and I'll make it up to the peppers。
6
Put all the sauce in the bowl and pour water into the juice。
7
Garlic has been put in the juice when it has become slightly yellow。
8
When the juice goes into the pot, the fire breaks。
9
Fried fish in the pot. Burn the soup again。
10
When the pot is opened, it's roasted. About five minutes is the best。
11
Then the fire gathers soup。
12
The soup is free, you can dry or you can save some rice。Red-fried fish Make Tips
If you're using one of those big fish, you have to cook for a long time。