Spicy kimchi
By VicentaLakin
In a recent diet, the coach said seafood is more thin, so the most popular thing to go to the market recently is to sell seafood. We recently made a discount, so we bought two, which was supposed to steam, but suddenly we miss the taste of roasted fish, so we changed it to roasted fish. I'll buy some more。
Recipe Recommendations
- golden Pompano art. 2
- soy sauce 2 tablespoons
- salt a little
- cooking wine a little
- ginger onion appropriate amount
- pepper appropriate amount
- chili powder appropriate amount
- cumin powder appropriate amount
- medium spice
- roast
- several hours
- ordinary
Steps for Spicy kimchi
1
Both fish are unfrozen and their stomachs are cleaned, and both sides are cross-cut, which makes them taste good. Slurping fish bodies and stomachs with salt, ginger cutters, onions, and stuffed into fish stomachs with two spoons of raw smoke, with a little wine made for more than two hours。
2
Cyline paper, some ginger on tin paper, and pickled fish on ginger, so as to prevent fish skin from adhesing to tin paper and destroying fish skin。
3
Both fish are set。
4
Brush oil。
5
It's so pink。
6
Spray pepper。
7
Pizza powder。
8
Made a hot day, not a hot day。
9
THE ACA SMALL WHITE STEAM OVEN IS PRE-HEATED AND THE FISH IS PLACED IN THE MIDDLE OF THE OVEN FOR ABOUT 200 DEGREES AND 20 MINUTES, WITH THE OVEN SUSPENDED AFTER HALF THE TIME。
10
Get the fish out of the fish and paint it carefully, soak it, pepper and pepper。
11
ONCE AGAIN IN THE ACA'S NORTH AMERICAN APPLIANCE STEAMBOX, YOU CAN FINISH THE REST
12
Let's eat, the fins are roasted. We'll have to pack tin paper next time。