Red-hot six-line fish
By VicentaLakin
A year ago, we received a great annual shipment of seafish from the Alaskan Sea — the six-line fish. Seafish must be more fragrance, tenderer and more nutritious than riverfish. It's amazing how you wash it with cold water, dry it, chop it up, run it with regular redfish. They don't smell at all, they're fine, they're beautiful, they're elastic, they're still short of pricks, so let's share it。
Recipe Recommendations
- salty fragrance
- burn
- half an hour
- ordinary
Steps for Red-hot six-line fish
1
The six-line fish are removed early and the room warms or the sacks are unfrozen in cold water; the celery I use can also be replaced with fresh, ripe vegetables such as pepper and garlic
2
(b) The cool water washes, drys the surface, chops the fins and tails off, and then chops them into even size pieces
3
A small amount of oil is poured into the pan at the bottom, and when the temperature is 4 or 5 to heat, the fish size is set and the small fire is fried for 2 minutes
4
(a) Roofing, at which point it is possible to see a separation between the fish and the fish, so that the operation is done with a little tenderness
5
Onions, ginger blades, eight horns, peppers, wine
6
And pour in soy sauce and raw, a little salt, a bowl of hot water, a lid, a little fire for 20 minutes
7
The soup is thick, and the fish absorbs the smell of the juice, and it emits attractive sea fish
8
Put the celery in the pot, as much as possible in the soup, with a small amount of raw water, without a lid, and out of the pan in two minutes。
9
Red-burned six-line fish, salty fragrance, fresher than a riverfishRed-hot six-line fish Make Tips
1. The fish is neither salt nor dry, as is the normal practice of fresh fish, and its taste and sauce can be adjusted to suit the individual ' s preference; 2. celery is raw and does not need to be stewed for long, and a portion of it is burned in soup, and the rest of the pallet, using the rest of the temperature, can quench the porridge。