It's a common red belt practice

Fish is fat and tasteful, with only one large bone in the middle, with no other thorns, and easy to eat is a high nutritional value that people prefer to eat a marine fish. The way I like fish is red burning, and fish has a special sweet smell that some people like, but that's not gonna happen if they blow up fish and then they burn red. There is a variety of red-banded fish practices, and there are great tricks on the kitchens. I like the recipes: fried with fish pickles, soy sauce when red burns, vinegar, sugar, and onions, and a little fire to sour. It's sour and sweet, and it tastes good onions. It's also a good place to cook for the head and tail of a fish。

Recipe Recommendations

hairtail 500G
flour appropriate amount
oil appropriate amount
salt appropriate amount
green onions appropriate amount
ginger appropriate amount
white sugar 1 scoop
mature vinegar 1 scoop
soy sauce 2 tablespoons
red pepper appropriate amount

onion
burn
half an hour
ordinary

Steps for It's a common red belt practice

Bring the fish to the end of the tail, clean it and cut it to a length of about 10 centimeters, and transfer it to salt pickle for 30 minutes。

Onion washing is cut vertically from the middle and cut to about 10 centimetres。

Ginger slices。

Take a clean bowl and pour in half a bowl of water and transfer two spoons of soy sauce。

Pour a spoonful of sugar。

Put in a spoonful of corn and vinegar blended juice, spare。

A proper amount of flour (or dry starch) will be poured into the plate, and the salted fish will be covered with thin one layer of powder。

Sufficient vegetable oil was poured into the pot and 60% of the oil was put in a small fire with fish。

When the fish is made of gold, the controlled oil is extracted。

Another boiler pours in a little bit of oil and puts the fragrance of the ginger。

Scalding the fish section, pouring in the adapted juice, spilling the chili section over the fish section, and collating the onions into the soup。