Red-burned goldfish
By VicentaLakin
After the holidays, fish are a very rare dish on the table, with the sound of "over the years" and a beautiful, rich meal. In the past, the fish on the table in the years was a setup, which could only be seen not to eat, requiring a full end to the end and then to carry on. Now, even though that is not the case, an entire fish is still necessary. Fish can be eaten, but some must be left in order to be “over the years”。
Recipe Recommendations
- golden Pompano art. 1
- green onions half a piece of
- garlic 1 head
- Jiang 1 block
- dried red pepper one
- salt 1 gram
- white sugar 6 grams
- cooking wine appropriate amount
- soy sauce 20 grams
- oyster sauce 20 grams
- water appropriate amount
- flour a little
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-burned goldfish
1
Goldfish go to the gills, go to the internal organs, go to the inner membranes, shaving and cleaning inside and outside。
2
The water in the stomach is dryed and the body is covered with two cleavers and a thin layer of powder。
3
The sauce is ready, not limited to these, and can be adapted to their own tastes by adding eight horns, pepper, etc。
4
More oil in the iron pot, hot oil in the hot pot。
5
The goldfish enter the pot, heat it up, don't flip the fish or shake the pan, and fry it for three minutes。
6
A pot can be taken up so that the oil flows to fish heads and tails that are not easily immersed。
7
When the bottom is fixed, the platinum is turned over with shovels, and the other side has a small fire for more than three minutes。
8
Onions, garlic, ginger chips, dry peppers are in the pot and the scent is made out of oil。
9
Scrambling the wine along the potside, then pouring sauce, salt, sugar, hot water, pelican oil, burning the soup and turning the fire; lids for 15 minutes。
10
Scratch, and then the rest of the soup gets thicker, and it's on the fish。
11
Red-fried goldfish, saltyRed-burned goldfish Make Tips
1. The platinum has small scales on its body, which must be shaved and recooked, otherwise the fish is hard and affects the taste; 2. The platinum is thick and solid, with two florists in order to taste and reduce the length of cooking time; 3. The iron and non-cuding pans can fry fish, hot boilers oil, fish will not flip when they enter the pan, and will be easily removed from the pot once the bottom fish is evaporated and burnt。