Red and black
By VicentaLakin
Black fish are thick, have small bones, have high proteins, have low fat and fresh, have fresh blood in their raw muscles, and contribute to healing the wounds that are most suitable for post-operative consumption。
Recipe Recommendations
- black fish art. 1
- onion 1 piece
- Jiang 1 block
- garlic the 2
- red pepper in 1
- oil appropriate amount
- soy sauce 1 scoop
- cooking wine 1 scoop
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Red and black
1
Onion cut, Chon Chess。
2
Paprika slicing (no photographs after changing the knife) and garlic slices。
3
Black fish washes half-sections, evenly covering a thin layer of salt inside and outside。
4
The hot pot is hot, and the bottom of the pot is two ginger spoons of salt and two pans of salt, so that the whole pan is evenly oiled and softly slides into the black fish from the edge of the pot。
5
Hold the fish hard with chopsticks, and make it look bad。
6
Keep moving the pot, shake it from time to time, don't let the fish-skin stick, wait for the fish to fry to a little bit of ablaze and turn it on the other side。
7
A spoonful of wine, sauce, garlic and onions。
8
Half a bowl of water is ripe, so don't flip back and forth, just shake the pot a little bit from time to time and don't let the fish stick。
9
Once the chopsticks can pierce the fish, they can be replaced, a little oil added to the pot, and a blast of pepper and garlic。
10
Two spoons of fresh water to boil。
11
Twisted, and finally put the onion in the mix。
12
It's fine。Red and black Make Tips
Fish frying must be patient, unstoppable and unstoppable, and unstoppable. The black fish is so thick that it should not be boiled for too long. It should only be cooked for too long to turn wood。