Braised fish on sizzling plate
Ingredients: grass carp,Jiang,dried chili,garlic
Recipe Recommendations
- grass carp a
- dried chili appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Braised fish on sizzling plate
1
Remove the knife from the incision close to the fish bone towards the fish head to the bottom of the gills.2
Cut the meat cross-cut from the gills, and then cut the other side in the same way.3
The head of the fish was broken, the back of the fish was cut off in the middle, and the belly was continuous.4
Place the fish into shape, slowly put it into the oil, soak the fish in oil, and fry until slightly yellow and set.
5
Start another pot, add water to soak the fish, add dried peppers, red bell peppers, garlic, ginger, mature vinegar, soy sauce, thirteen spices, ketchup soybeans, and salt. After boiling for 3 minutes, add cooking wine and hot pot ingredients, and cook over low heat until the soup is dry and thick.6
Start another pot, add water to soak the fish, add dried peppers, red bell peppers, garlic, ginger, mature vinegar, soy sauce, thirteen spices, ketchup soybeans, and salt. After boiling for 3 minutes, add cooking wine and hot pot ingredients, and cook over low heat until the soup is dry and thick.7
Lay the cleaned fish flat on the cutting board, and use a knife to cut it across the tail to the fish bones.
8
Pour in the pre-heated iron plate.
9
Finished product drawing.