Red-hot yellowfish
By VicentaLakin
Today I made a red-burned yellowfish. I made some improvements when I fried fish
Recipe Recommendations
- yellow croaker art. 1
- edible oil 10ml
- salt half a spoonful
- onion appropriate amount
- soy sauce 1 scoop
- balsamic vinegar 1 scoop
- rock sugar 2 grams
- cooking wine 1 scoop
- millet pepper appropriate amount
- ginger and garlic appropriate amount
- hot and sour
- cook
- an hour
- ordinary
Steps for Red-hot yellowfish
1
Yellowfish go to the mackerel, fish herbs and internal organs, and clean and dry the water (I want to talk to my relatives about how to don't stick the pot when they fry the fish)。
2
Pick up the boiler。
3
When the oil is 60% hot, it is used to fry the yellowfish (the fish is not rushing to flip the fish, but the fish skin will be on the bottom)。
4
When the fish rolls, the pan is moved hand-to-hand to keep the blown side evenly heated, and the bottom of the pot is shoveled with pot shovels about 10 minutes later, and the fish is flipped when it feels unconnected。
5
Blow up one side and blow up the other。
6
Get ready for garlic and peppers。
7
Save bottom oil in the pot。
8
Scrambled onions, garlic and peppers。
9
Add salt。
10
Pumping in。
11
Infusion。
12
Add ice sugar。
13
Add hot water to boil。
14
It's cooked in gold and yellow。
15
The finished chart。