Red-hot yellowfish
By VicentaLakin
I used to evaporate, but when one gets tired of eating, I want to change it. As a result, the dry-burning of yellowfish also often appears on my table. Over time, it has also been possible to sum up the method by which yellowfish do not break skin. First pot's good. No stainless steel pot is recommended because it is very sticky. The second is that the oil can't be too little to keep it out of fish. The oil not only stimulates the fragrance of fish skin, but also creates a very small space between the body of fish and the pan wall, evaporating the water from the skin as soon as possible. Third, don't turn over while the fish are frying, until the skin becomes charred and charred. As for the taste, it's entirely in the person's best interests, and it's fragrance, spicy, sauerkraut, and one at a time, so it's not boring to eat old fish, even if the sauerkraut is like garlic chili。
Recipe Recommendations
- yellow croaker art. 1
- red pepper one
- garlic 1 head
- Jiang 1 block
- octagonal 1
- pepper 1 pinch
- vegetable oil appropriate amount
- water 1 bowl
- salt a little
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-hot yellowfish
1
Yellowfish shavings, detached gills, detached organs and inner membranes are cleaned and the water is sucked out of the kitchen paper。
2
The sauce is ready: red peppers go to the seed chertin, garlic petals go to two, ginger-slice slices; not just these。
3
If you don't put a proper amount of vegetable oil in the casserole, you can have a higher amount of oil. When you're about 50 or 60% hot, you slide the butterfish into the casserole, you don't shake the pan, you don't move the fish, you heat it up in the fire for three or five minutes, and you flip it when the bottom burns to a tiny yellow. On the other side; the fish is as dry as possible before it tastes more soup。
4
The excess oil is poured out, a round of wine is poured along the fish, and the garlic, ginger, eight horns, peppers, etc. are put into the pot, with appropriate soy sauce, hot water, a little salt。
5
The fire boils the soup, covers it and turns it into a fire for 15 minutes。
6
Tossing soup to the surface of the fish with shovels will make the surface of the fish with less soup taste more delicious; when the soup consumes almost as much, changing the paprika in the soup can produce the fish。
7
Red-burned bouquets, greasy garlic, fresh meat, delicious smellRed-hot yellowfish Make Tips
1. Since the yellowfish are fragile, it is important to turn their skins back after it has been fertilized, and the small fire is soaked that it can maintain the integrity of the fish; 2. The spices and formulations are not limited to this type, but are spicy and sweet。