Spicy, stingy, spicy, spicy
By VicentaLakin
It's too many, delicious, but it's always got to be careful, and this time it's not about removing all the pricks, it's about cutting them off, it's really convenient to deal with them, and it's here to share the spicy, spicy, stingy fish of the Chongqing practice。
Recipe Recommendations
- crucian carp art. 2
- ginger 1 small piece
- green onions a
- pickled sea pepper
- pepper 10-15 one
- dried chili of 5
- salt a little
- chicken essence a little
- oil appropriate amount
Steps for Spicy, stingy, spicy, spicy
1
The photograph of the fish before the fall of the pot was forgotten and replaced by a chart showing, as shown, that the gills removed their organs and washed them, and then cut them from their tails with one cut at a time (with no bearing on a slant) and that the distance between the knives was as small as possible, so that they could cut the little thorns inside, cut them off and almost taste them, cut both sides of the gills and fail to cut the spine. A small amount of salt on the back of the cut fish (which is not easy to skin off when they fry) and a piece or two of ginger and two or three peppers in the belly。
2
Oil in the pot, heat it up, put the well-coded fish in the pan, and fry it to the white on both sides, and make a spare。
3
It'll just fry the fish oil and pour all the ingredients into the pot. (If you can't buy pepper, you can replace it with soy sauce, just a spoon)。
4
A proper amount of water will be added to the scent (if beer is available, it will be fresher, half a can is enough) and will continue to be boiled when it is boiled, while the soup will continue to be available to the fish until less。
5
We're done. It's really good. It's been a long timeSpicy, stingy, spicy, spicy Make Tips
The chicken is really something, and if you put a beer on it, you don't need it because it's already rare。