It's a red-hot East Sea minnow
By VicentaLakin
Recipe Recommendations
- Donghai small pomfret three
- green onions a
- garlic a clove of
- Jiang a small piece
- dried chili two
- green pepper half a
- edible oil appropriate amount
- soy sauce appropriate amount
- balsamic vinegar small amount
- rice wine small amount
- shisanxiang small amount
- soy sauce small amount
- salty and fresh
- burn
- half an hour
- simple
Steps for It's a red-hot East Sea minnow
1
Onions and ginger wash, go peel。
2
Cut the fins, remove the organs, wash them. It spreads a little salt on its soles, lays a little onions of ginger, places a little onions in it, then continues to spread a layer of salt on its surface, puts onions of ginger, pours into a little wine, pickles for 20 minutes。
3
Slice the garlic and dry chili and spare。
4
The pot is filled with appropriate quantities of oil, with garlic chips and dry peppers, little flaming flamingo。
5
Put it in the minnow, the little frying。
6
When one of them is cooked, it is turned over and put in a proper amount of raw smoke, with a small amount of vinegar, rice wine, 13 fragrances, evenly, and then a small amount of old colour。
7
There's no food in the water, about 10 minutes。
8
When you cook, wash half the pepper and cut it to shreds。
9
When there's not much soup in the pot, put it in the peppers, and it's off fire。
10
Load。