Red burning halibut
By VicentaLakin
We have a line here on the seafish ranking: flat and fast. The top of the seafish is flatfish, the second is fast fish and the third is halibut. The first three nails of halibut are well known, fresh meat and fresh taste. I love the eyes, the flesh is small and beautiful。
Recipe Recommendations
- sole fish 700g
- oil appropriate amount
- salt appropriate amount
- SUFU appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- sweet vinegar appropriate amount
- onion appropriate amount
- aniseed appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red burning halibut
1
The herd is clean
2
Get the fish to the skin, wash the cheeks, and cut them all out
3
Get the garlic, the material, the peppers
4
Sweet pasta in the bowl, curry
5
Sugar, salt
6
We've got wine, soy sauce and red sauce
7
The cods are covered in powder
8
We'll make a pot of oil, and we'll fry it in two. Out
9
I'll make a pot of gas. I'll make some garlic, something big
10
You've made a good meal
11
Put in the juice
12
And a proper amount of water, covered with a lid. The fire opens the pot, makes the fire slow, prompts the fish in time, or turns them over, so that it can be even
13
If the fish is cooked, the fire will be closedRed burning halibut Make Tips
Red sauce is based on individual populations. 2. Fish burning times are measured by fish ripening. 3. The fire is slow and the fish tastes better。