Soy and squirt fish
By VicentaLakin
We're all familiar with yellowfish because of its rich nutritional value and its super-pretty tastes, and the most I've ever done is roasted yellowfish。
Recipe Recommendations
- yellow croaker art. 1
- onion appropriate amount
- chili appropriate amount
- bean paste appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- coriander a
- white sugar appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Soy and squirt fish
1
I'm using a pound or so of frozen yellow florist fish from the Peaches family, which, when naturally unfrozen, washes off the faucet and wipes off the surface。
2
Scissors break through the mouth, take the intestines out and the black skin out of the belly。
3
It's very clean to get rid of the black skin, it's slashed on both sides, it's not boarded, I'm handling it in my hand, I don't like dishwashers
4
The yellowfish put on both sides of the soybean sauce to make it taste good。
5
I'll make a little more oil than usual。
6
When the oil is 60-70% hot, the fish go over the two sides a little bit, and it smells like fish。
7
It's not easy to lay on the bottom of a pot。
8
Yellowfish in the pot, with little water, and a little pepper and a little kettle! I'll add salt as soon as I can. Well, the old saying is, "Back tofu" means that the longer the fish stew, the better。
9
When half of the soup in the pot goes on, I'll shovel the soup up to the fish, which will make the fish taste better and the soup must not be dried
10
It's been a success this time. Look at the yellowfish, the freshness of the fish。Soy and squirt fish Make Tips
One, the beginner must be careful that the yellowfish go to the top. They don't boil, fish don't eat their teeth. 2. If you do not want fish to be too hot, you can add precipitous peppers, but you must not add eight centimeters, which can damage the taste of the fish itself。