Red-hot valet

By VicentaLakin

Red-hot valet
The fish was taken from the fridge, unfrozen, and made a red-burned fish in the family taste。

Recipe Recommendations

  • Amur IDE 450g
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • white sugar appropriate amount
  • cooking wine appropriate amount
  • vinegar appropriate amount
  • soy sauce appropriate amount
  • aniseed appropriate amount

Steps for Red-hot valet

  • Make Red-hot valet step 0
    1
    Chinese fish wash clean and dry。
  • Make Red-hot valet step 1
    2
    The Chinese fish are evenly covered in dry flour。
  • Make Red-hot valet step 2
    3
    Pick up the oil pan, the Chinese fish in the pan. It's a two-sided gold-flood。
  • Make Red-hot valet step 3
    4
    Sugar and salt in the bowl。
  • Make Red-hot valet step 4
    5
    More wine。
  • Make Red-hot valet step 5
    6
    And the vinegar, the sauce, the juice。
  • Make Red-hot valet step 6
    7
    Pick up the kettle, fill up the casserole, make up the casserole。
  • Make Red-hot valet step 7
    8
    Chinese fish in the pot。
  • Make Red-hot valet step 8
    9
    When the water is poured into the bowl, the proper amount of water is added to it, and the fire breaks open, and the small fire becomes slow. In the meantime, the fish are pushed gently and in due course。
  • Make Red-hot valet step 9
    10
    Eat and enjoy the fish。

    • Red-hot valet Make Tips

    1. Fish-burning spices are added based on individual human tastes. 2. The little fire is slow to burn, and the fish will taste better。

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