Italian redfish
By VicentaLakin
When looking at Shanghai foods, a master introduced an Italian vinegar, wrote it down, went to the supermarket to find the closest brands, tasted like black vinegar, but not so sweet, used to make sweet and sour foods, and then managed to use it, make five flowers at a time, make fish today。
Recipe Recommendations
- tilapia 1 tail
- green pepper 1 piece
- Orange pepper 1 piece
- red pepper 1 piece
- chives 1 tree
- refined salt 1 tsp
- Italian vinegar 2 tablespoons
- brown sugar powder 2 tablespoons
- soy sauce 1/2t of
- brandy 1 tablespoon
- qingshui 1 cup
- pepper 1/3 teaspoon
- cornflour 1/2t of
- sweet and sour
- braised
- an hour
- senior
Steps for Italian redfish
1
When the frozen fish is unfrozen, a large bowl of water, a small spoon of salt is used, the fish is bubbling for about 15 minutes, the fish is washed, the cheeks are removed and the black membranes of the belly of the fish are scraped。
2
The fish is thicker, so three marks or strangling are drawn on both sides of the fish in order to make it easier to boil and taste, and the thinness of the fish inside and outside is rinsed for about 15 minutes with about one second of salt。
3
Heated the pot, oiled the bottom, put it in the tilapia。
4
The end of the fish is dry with moisture, and the hood is covered for about five minutes, so that the vapour helps the fish to boil。
5
Cut off three peppers and onions while you're at it。
6
Open the pan and fry the fish in gold on both sides。
7
With two spoons of Italian vinegar, two spoons of red sugar powder, one second of raw spoons, one of brandy spoons and one glass of clean water, fish absorbs salt when salt is put in their pickles, so they do not need to be pumped at normal biomass and should be reduced as appropriate。
8
Put the lid on for about five minutes。
9
Open the cap, open the fire, pour the soup on the face of the fish with a spoon. On the side of the soup, the fire gathers the juice, and the juice reaches around a quarter or a third, so that the fish rises up, and about a third of the spoon is sprayed on the fish surface。
10
The rest of the soup tastes like a two-square and one-half-squirt starch water, which is constantly evenly mixed and burns up to bubbles。
11
Turn off the fire, pour into three peppers, turn off the fire。
12
The mix is even, and all the stuff in the pot is pouring on the fish, and then the onion flowers are put on it while it's hot. Come on, Enjoy!Italian redfish Make Tips
One, the fish is salted before the frying, so the salt should be reduced at the time of the meal; two, the paste of the vinegar is dried up, and the taste of the soup is sour that it does not have to be filled with vinegar; three, the colour of the vinegar is so deep that it can not add up to the colours of the year; four, the sauce of the fish is painted with pepper on its face; and five, the spoons, spoons and cups used by the penners for any food such as cooking, baking, etc., are used internationally, and are not the spoons and cups that we use to make and drink at home or in the restaurant, as described above。