Red-fried fish
By VicentaLakin
It's rare to see such fresh fish in the market. It's just fished, it's not frozen, it's glowing on the surface, and it costs more than $50. (Cook recipes, May closed season, no fresh seafood)
Recipe Recommendations
- hairtail art. 1
- onion 2 pieces
- ginger 1 block
- garlic 4-merous
- peanut oil appropriate amount
- soy sauce 3 scoops
- braised soy sauce 1 scoop
- cooking wine 2 tablespoons
- white sugar 1 spoon
- flour appropriate amount
- balsamic vinegar 1 scoop
- oyster sauce 1 scoop
- fish-flavored
- stewed
- half an hour
- ordinary
Steps for Red-fried fish
1
The fish is cleaned, the fins are cut, the gills and the internal organs, the membranes are removed, and parts are cut。
2
It's thicker with fish and a cleaver on both sides。
3
Sliced onions and ginger silk, rubbed on the fish, a spoon of wine, pickled for at least 20 minutes。
4
Take the pickled fish off the ginger, put it in the flour, and cover it in a uniform。
5
The flat pan pours into the right amount of peanut oil, burning。
6
Bring the fish to shake off the extra powder and fry it in the pan. I can also pour more oil, and here I'm saving it。
7
Fried the fish to gold on both sides。
8
Splendid out of backup。
9
Fish frying can be accompanied by red-hot juice: three spoons of raw, one spoon of red sauce, one spoon of vinegar, one spoon of wine, one spoon of pelican oil, one spoon of sugar, evenly mixed。
10
And pour a little oil into the pot, and a little onions of garlic。
11
And pour the juice into the bowl with a proper amount of water。12
Pour down the well-made fish and turn the fire into a stew for about 10 minutes。
13
Fill the fire with juice, not too dry, leave a small amount of soup, and put onions。
14
The finished product。Red-fried fish Make Tips
1. Do not flip while the fish is stewed, and can shake the pot to avoid the bottom. When fish are fried, they turn over when one is stereotyped, or else they become unformed. 3. Juice already tastes, with no more salt and sperm, and a little more if you like it. 4. A few peppers, or eight centipedes and peppers, could be better at eating hot。