Red-hot yellowfish
By VicentaLakin
It's salty, meat and soup. It's delicious
Recipe Recommendations
- yellow croaker a
- green onions a
- Jiang a
- garlic four-petal
- refined salt a spoonful
- soy sauce three teaspoons
- cooking wine five spoons
- pepper a little
- white sugar a spoonful
- starch appropriate amount
- soy sauce a little
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Red-hot yellowfish
1
The yellowfish shavings open and go to the gills and clear their organs。
2
Two-faced machete。
3
Ginger-cheek squeezed it with his hands, with a little salt and wine, and mixed it for 15 minutes。
4
Larger oil is added to the pan, which is made of fish when 70% of the temperature is hot。
5
It's only good fish when it's bloated。
6
In the pot, it's refueling in garlic。
7
Go down to the ginger onions and go on with the fragrance。
8
Add raw, wine, salt, pepper powder, white sugar。
9
With a proper amount of fresh water, meat soup is the best, without fish。
10
Down into the fish, covered in the lids, and the fire broke the fire for 15 minutes。
11
With a little old-fashioned color, a little chicken, and a spoon that keeps pouring soup on the fish。
12
Fish is produced, and the rest of the soup in the pot is poured into the fish。
13
The finished product。Red-hot yellowfish Make Tips
It's not sticky, it's hot first, with a little bit of oil, then it's pouring out, then refilling it with cool oil, waiting for a 70 or 80 percent heat to go into a fish frying, waiting for a stow-up, and then the fish can slide and flip, which is called hot oil, even if the fish is not salted or sticky。