Red-burned even fish
By VicentaLakin
This red-burning flat fish is one of my favorites, which is thick, salty and delicious。
Recipe Recommendations
- flat fish art. 1
- green onions 1
- Jiang 1 block
- garlic 5 capsules
- octagonal of 2
- refined salt appropriate amount
- Donggu soy sauce appropriate amount
- cooking wine appropriate amount
- rice vinegar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned even fish
1
Plains choose fresh ones。
2
Clean up the water and cut the cleaver on the fish, which is thicker and easier to taste。
3
Get ready for garlic, eight cents。
4
It's hot and light。
5
Down into the fish。
6
It's been a long time since I've seen it。
7
It's got oil in it, it's blown down into the octagon, and it's fragrance。
8
And then come down and fry it up。
9
Into the cuddly sauce, it's the smell of soy sauce, and it's the right amount of wine。
10
Add a proper amount of water, so that you don't have fish, so you don't have half water。
11
In the fish, with saline salt, with a little old-fashioned colour, with a little white sugar, with a proper amount of pepper to add to the aroma, and finally with the rice vinegar fire, which boils for about 20 minutes。
12
When the soup is thick enough, a proper amount of chicken is added, and the fish is brought out first。
13
And out of a hedge, and the rest of the soup is poured into thin, and watered on the fish。
14
The soup is so thick, it's so bright, it tastes so good, it's so good