Red-burned even fish
By VicentaLakin
It's the hot fish that comes out in 10 minutes. It's the most common way to eat. The flatfish, in some places, are also called gillfish and flatfish because it is flat and flat itself, and the northerners are used to call them flatfish. The platinum itself is rich in high proteins and a variety of trace elements, and the advantage is that, compared to the riverfish, it tastes less stale, it cleans more easily, and it is particularly easy to do it. So there's always something different at my table, and today's is the most common red-burning flat。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Red-burned even fish
1
The first thing we need to do is prepare the food: two flatfish。
2
The flat fish is cleaned and removed from the larvae, and a knife is drawn on the head and back of the fish, and a layer of salt is painted on the back of the fish, all covered with wine juice for about 10 minutes。
3
The hot pot in the frying pan is so hot in the palm that it is poured into the cooking oil。4
The salted flatfish is placed on the kitchen paper to dry up the excess water。
5
When the oil is hot and hot, the fish tail slips into the pot, and the fire is slow。
6
When you're in gold and yellow, you turn over the flat and then fry the other。
7
You can smell the smell of fish when you're fried to double-cut gold。
8
A small amount of old and white sugar is added to the hot water, which can flood the fish。
9
Burn the flatfish fire and gather the soup。
10
The soup is so thick that you can make a pot。
11
The fragrance of the red-hot, flat-hot fish will be readyRed-burned even fish Make Tips
1. When cleaning the flatfish, cut the side of the mouth with scissors, pull out the intestines and gills and throw them away, so that the black mucous membrane washes clean the fish. Before frying fish, it is essential to use the kitchen paper to dry the water on the fish, otherwise the boiler is prone to spilling oil. 3. When the frying is over, it will be difficult for the fish to roll with a shovel and shake the bottom of the pot to separate it from the bottom。