Red-fried fish
By VicentaLakin
It's a simple version of the red-burned fish, and I'll teach you a trick, and it'll be good and good! It's not a lyrics. It's a personal pleasure! Bringing fish is a course that I must order in any restaurant of the cuisine, proving its place in my heart. The most common practices in fish are dry fried, red burning and cuisine, and the last ones at the end of the meal are red-boiled fish, because of the thickness of the soup, the salty mouth and the small number of pricks. It's the bottom of the fish that I hate when I wash fish, because I don't like the smell. Don't tell me I'm not short of that。
Recipe Recommendations
- hairtail 300g
- onion 10g
- Jiang 10g
- garlic 10g
- starch 2g
- cooking wine 5ml
- salt 1g
- sugar 2g
- soy sauce 5ml
- vinegar 2ML
- white sesame 2g
- edible oil 200ml
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Red-fried fish
1
First, get ready for the food that's needed for this dish: with fish. The fish that is normally bought are usually frozen, and it must be unfrozen naturally, so don't burn with the open water, and the meat will get loose。
2
Clean up the fish scales on the fish, cut off the tails and clean up the internal organs. Not so wide a fish with scissors can be cut in the right inches。
3
Add salt and ginger pickles for about 10 minutes。
4
The hot pot in the frying pan is so hot in the palm that it is poured into the cooking oil. First, the water extracted from the fish is poured out and then the fish is dipped into the kitchen paper。
5
With chopsticks, the fish rolls in the starch to fill the fish with thin starch, and when the oil heats up, the fish section slides into the pot and sets the fire down。
6
We're gonna fry the fish on one side and turn it over and then fry the other。
7
The smell of fish smells when the fish is fried to two sides of the yellow, the fire will bring the fish out of the pool, and the moo will be able to eat two pieces of it, because it is already dry and full of fish. But don't eat it, after all, what we're going to do today is a red ribbon fish。
8
When the oil from the fried fish is poured out, the fire continues the next step, with a small amount of bottom oil left in the pot to burn red, and the oil is put in the scent of the ginger garlic。
9
Put the fried fish down on the garlic, a little old-fashioned and jealous, the salt is gone while the salt is salted, just the sauce。
10
A little bit of white sugar is added to the hot water, and the water is enough to flood the fish。
11
A few minutes after burning the fish fire。
12
The fried fish itself is ripe, and a few minutes of the fire is served, and the colour is red and the soup is thick。
13
You'll have a nice, fragrance red-boiled fishRed-fried fish Make Tips
Petty: 1. Fish scales on fish are washed with fats that are sticky and rinse them with clean kitchen paper. 2. The fish must be drained from the kitchen with paper before it can be used, otherwise it is liable to be burned. 3. When the fish is cooked, it is not easy to flip a shovel and shake the bottom of the pot so that the fish can be separated from the bottom。