Spicy halibut
By VicentaLakin
Ice fish, though not fresh for sale, are not undesirable, although they are not properly evaporated, and if they are properly handled, they are good for crochets, fried and baked, and if they can make second-rate materials into first-class dishes, they are high-level, ordinary housewives, not professional cooks, but they are always willing to move to higher-level situations, learning and performing。
Recipe Recommendations
- Frozen halibut 450 grams
- eggs 1 piece
- cucumber art. 1
- red pepper 2 pieces
- green pepper 1 piece
- red onion 3 pieces
- minced garlic 1 tablespoon
- ginger 1 tablespoon
- refined salt 1 tsp
- corn starch 1/4 cup
- bean paste 2 tablespoons
- brown sugar powder 1/2t of
- oyster sauce 1+1/2 tablespoon
- pepper 1/2 tsp of
- brandy 1 tablespoon
- cornflour 1/2t of
- medium spice
- braised
- an hour
- ordinary
Steps for Spicy halibut
1
Put the fish in cold water, with a small spoon of salt, with a slight mixing and a 15-minute bubble
2
Dry fish water, preferably by wind
3
Spread the eggs and fill the fish with egg fluid
4
I'll make corn starch
5
(a) It will blow up in light yellow and cool
6
(a) Raise the fire and turn it into gold
7
Carpenters, peppers cut into pieces, onions cut silk, ginger and garlic cut to the end
8
cucumbers cut into blocks
9
(b) Fire in the pot, oil in the bottom, two spoons of soy sauce and red oil
10
Add chili rings, ginger and garlic
11
(a) A two-thirds glass of fresh water or soup, one-and-a-half spoons of platinum oil, one-half spoons of red sugar powder, one-and-a-one-half spoons of platinum oil, one-two spoons of pepper powder, one large spoon of brandy, to be evenly mixed and then poured into starch water, which is converted with one-two spoons of raw powder and two spoons of clean water, which is constantly mixed and burned to a high bubble
12
Pour in fish, cucumbers and peppers, give them a little spin, get out of the pot. Come on, EnjoySpicy halibut Make Tips
First, fish blocks bubble salt water over the smell of snow; second, used for fried fish soak, preferably with maize starch, which is stronger when it is used to pick up the juice, which is recommended with raw powder, which is brighter and more visceral than corn starch。