Boiled fish
By VicentaLakin
The first time I made a fish, I didn't expect it to be so successful, it was so good! Buying a fish, no thorns, good for a man's chili。
Recipe Recommendations
- Qianyu art. 1
- celery 1
- bean sprouts 200g
- coriander the 3
- pepper of 4
- millet spicy of 4
- eggs one
- onion appropriate amount
- Haorenjia Green Pepper Fish Seasoning 1 Pack
- Jiang appropriate amount
- garlic appropriate amount
Steps for Boiled fish
1
Fish is handled by shopkeepers. Fish slices, half a bag of pickles are added, with wine, egg cleans, ginger chips, and a mix。
2
Fish bones with half a bag of pickles, same as wine, egg cleans, ginger blades, etc. Pickle constraints 15 minutes。
3
Chili shredded。
4
Chrysin to the end. Celery cut. Bean sprouts are washed, a little oil is added to the pot, and the bottom of the pelt is released quickly. Two bowls of water have been boiled。
5
A small amount of oil is added to the frying pan, with onions of garlic and chili (both part of the ginger garlic and chili left behind) to explode, with red oil-bearing dressing packs and fried spices。
6
Joining the water just prepared, the amount of water is about half a bowl of fish, and the fish head is boiled for two minutes。
7
It goes down to the other fish bones, boils for three minutes, and until the fish is white enough to burn。
8
Fishhead bones are taken out and placed in the sprouts。
9
Two minutes to boil, until the fish is white, and be careful not to flip so hard that the fish doesn't rot. Fish is cooked up to one minute with a celery section, so that the fish is cooked with soup and poured into the pelvis。
10
The rest of the garlic and chili, the dry packs, were put on the fish tablets, and I added some peppers for the sake of soy sauce。
11
Heated boilers of oil (about the amount of cooking) are burned to the level of smoke, and the hot oils are distributed over the peppers, and the smell of the smell is snuffed. Finally, put on the cuisine and enjoy it。Boiled fish Make Tips
The hardest thing for a freshman is to control the time of cooking fish, which is related to the thickness of the fish. The time is not constant. The thin fish boils for ten seconds, and the thick ones need to be boiled a little longer. It's hotter when it comes to last-minute oil, otherwise it doesn't smell like pepper。