Red-hot yellowfish
By VicentaLakin
It's best for old people and children to eat. It's thick soup that absorbs the sweetness of fish
Recipe Recommendations
- yellow croaker art. 2
- cooking wine appropriate amount
- soy sauce appropriate amount
- rice vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- fish-flavored
- burn
- an hour
- senior
Steps for Red-hot yellowfish
1
The yellowfish washes the black membrane in their abdomen when they go into their internal organs, slashing them gently on both sides of their body, and not too deep, especially in their stomachs, otherwise they are easily broken when they explode. Half an hour of wine, ginger onions and a little salt。
2
The water on the fish is drained to the extent possible using kitchen paper towels to prevent the spilling of oil during the bombing. The frying pan is burned to 6 and 7 and carefully fed into the mackerel, where it is filled with gold on both sides。
3
Put a little bottom oil in the frying pan and blow up the onions。
4
Liquor: raw: rice vinegar: white sugar at 1:2:1 to make a bowl of juice with a small amount of salt before the appropriate amount of water is diluted. Falling into a good bowl of juice, burning the fire。
5
It's in the fried yellowfish, burning for about 12 or 3 minutes。
6
Burning at times makes sure the fish tastes good on both sides。