It's the Alaska Red
By VicentaLakin
What about fried fish skins? Apple taught you how to fry fish without skins. That's a good way for all fish. The methods and sauces of fish stew are common, and the trick of fish frying is shared in detail below。
Recipe Recommendations
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for It's the Alaska Red
1
The red fish has a small slab of fish, scraping it off, removing the black membrane from the herring, the internal organs and the abdomen of fish, washing it clean and wiping the excess water out of the kitchen paper towels; this is an important step towards not spilling oil
2
(b) Be prepared for the onion; the variety and quantity of the sauce are not limited, and can be adapted to the population ' s taste, and the hot ones are not dry
3
(a) A little more oil than a plate of cooking, a little more oil than the heat in the pot, a little bit more oil, a little fish tail in the pan at a temperature of 6 or 7 and a little bit of heat, so that the fish's tail is strewn in the pan, so that the fish's body is coated with oil, so that it does not shake the pot, when the skin is wet and easily stubbles; when the fire heats up in the middle of a minute, the fish rises up with shovels and leaves the fish with a small amount of space between the fish body and the pot, so that the shovel is used until all the fish can easily get out of the bottom of the pot; and the hot oil burns the fish's skin a little bit, so that it does not stick the pan after it is ready
4
Turn over, fry the other side, and put onions like garlic into the pot; and the fish skin that you have seen is not broken at all
5
Fish skins on the bottom are also stymied, and a large bowl of hot water is poured into wine, soy sauce, salt
6
Cover the lid, a little fire in 15 minutes. It's easier to taste in fish; it's for the soup to be thick, to gather and to make a pot。
7
It's a red-hot Alaskan red fish, and it's nice and fragranceIt's the Alaska Red Make Tips
The red fish, which is so hot and small as to enter the entrance, tastes good with a little stew, some more soup, a good smell, and a good meal; 2. All but red fever can be tried for steam, oil, barbecue, etc。