The Red Fever Fish
By VicentaLakin
We have here the folk saying about seafish rowing: flat, two speeds, three eyes. Among the seafish, the first is flatfish, the second is fast fish and the third is halibut. The fast-fish army is not well-known. It is fleshy and tasteful. The only weakness of fast fish is that they have too many pricks and be extremely careful when eating them. They cook fast fish with a family-based red-burning system. They're very good. They're good at drinking。
Recipe Recommendations
- fast fish 500G
- onion appropriate amount
- red pepper appropriate amount
- flour appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- sweet sauce appropriate amount
- SUFU appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- aniseed appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for The Red Fever Fish
1
Get ready, big stuff。
2
Salt, sugar, sweet noodles, milk。
3
Soy sauce, raw smoke, wine, sweet vinegar, etc。
4
Quick fish go intestines and wash their cheeks clean up with powder。
5
Pick up the pan, fish in the pan。
6
The two sides are made, and the onions, the big ones, the red peppers are put in the casserole。
7
Put red juice in it, add a proper amount of water, burn the pot in the fire and turn it into a small fire. In the meantime, the fish is promoted in a timely manner, so that they can be evenly edified. Burn to the fish。
8
Enjoy。The Red Fever Fish Make Tips
Red sauce is based on individual populations. The taste of fish is much better when it's slow。