Red-burned fish
By VicentaLakin
Family style, try not to be too heavy, keep the fresh taste of live fish and eat it healthier
Recipe Recommendations
- carp appropriate amount
- onion appropriate amount
- shallots appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- sweet sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- balsamic vinegar appropriate amount
- soybean soy sauce appropriate amount
- cooking wine appropriate amount
- peanut oil appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- stewed
- several hours
- senior
Steps for Red-burned fish
1
One of the live carp, go to the cheeks, open the belly, wash the spare。
2
Cut to a flat segment。
3
Keep the fish body and the fish head is treated separately。
4
Clean it up。
5
Control the moisture。
6
Clean the surface moisture with paper in the kitchen。
7
A little dry flour。
8
Get ready for ginger garlic, chili chili。
9
The boiler is oiled, a little heat is put into the peppers and the scent is blown out, and then in the fish section the fire is made。
10
The feed is ready。
11
The onions are ready。
12
It's hot and hot in the pot, and it's a little hot in the peppers。
13
Turn over and fry the other side。
14
Turn over and keep cooking。
15
It's all cooked up and out of reserve。
16
Leave the bottom oil in the pot and put it in the oak。
17
Push into a good fish section。
18
Cook in vinegar。
19
Put in a little wine, white sugar, spicy peppers, salt, soy sauce, appropriate water。
20
When the fire breaks, you can taste it with a little spoon and add salt to it
21
It's about 20 minutes from fire to thick soup。
22
The soup's close, turn off the fire。
23
And a little onion moss after the plate。
24
The finished chart。
25
The finished chart。
26
The finished chart。