It's red-hot
By VicentaLakin
The big eyefish is also known as the big halibut, the big eyes, and the area of the tide is commonly known as the red eye. The body is slightly longer and flat, the head is large, the kiss is short, the eye is large, the mouth is large and leans upwards, the jaw is slightly longer than the upper jaw, and it is prominent in the forward; the teeth are small, the cone is cone; there is a strong thorn with sawn teeth in the corner of the front cap; the body is swollen, small and rough, and it cannot easily be removed; the sideline is complete; the back fin is growing backward; the back fin is of the same type as the hips; the back fin is small, the abdominal is growing and black spots are found between the fins; and the tail leaves are extended backwards。
Recipe Recommendations
- bigeye 3 only
- onion a
- ginger a
- garlic 2 cloves
- green and red pepper 2 used for each
- edible oil appropriate amount
- cooking wine a spoonful
- soy sauce a spoonful
- soy sauce a spoonful
- white sugar a little
- salt a little
- chicken essence a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for It's red-hot
1
Skinny, rough, bred abdomen, black spots between the fin membranes. This fish buys ice cream. It needs to be fully unfrozen. Get rid of the intestines, gills, clean up. The fish skin is thicker, it can be cooked, it can be cooked when it's good, and I choose the second way。
2
Large eyebrows are made of wine and gingerbread for half an hour。
3
Prepare food. Paprika slices, garlic stings, ginger slices, garlic slices。
4
Hot and hot fish don't stick. The big eyebrush drys the water with kitchen paper, and it's fully fried in the pot。
5
Don't turn over when you're cooking. You can shake the pot and even the fish. Turn it over and fry it to two。
6
A spoon of raw smoke along the pot so the fish will smell better。
7
It's so sweet
8
Cream pepper and garlic, with proper water。
9
Add a spoonful of wine, a spoonful of old smoke, a little bit of sugar, a lid on the pot and a three-minute boiler。
10
Put down garlic seed, turn the fish over, add a little salt and chicken, and gather juice in the fire。
11
If you put flowers on your feet, you can make a pot
12
The finished product. When you eat, lift the skin off, and it's very fresh。It's red-hot Make Tips
The scavengers are not easy to remove and are difficult to deal with, and two clean-up options can be chosen: one, to remove the skin before cooking with the fish; and two, to remove it with the fish when it is ready. (Recommends a second approach, ha-ha)