Red-hot gillfish
By VicentaLakin
Recipe Recommendations
- Crucian carp 1 kg
- soy sauce 20ml
- cooking wine 20ml
- onion appropriate amount
- white sugar 5g
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Red-hot gillfish
1
Little gills remove their heads and clean their heads。
2
Skinner。
3
There's oil in the pot, little fried fish on both sides。
4
Splendid。
5
There's a fragrance in the pot。
6
Bump, sugar, wine and juice。
7
Into the pot。
8
Hot water, put it in the fried fish, the fire will burn, the fire will taste good。
9
Splendid。