Weed-burned fish
By VicentaLakin
I don't eat fish and seafood, but I have to eat it for my husband once a day. And it's easy for a husband to ask, to eat only stew and red fever
Recipe Recommendations
- grass carp a
- garlic appropriate amount
- oyster sauce appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- tangerine peel appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- dried chili appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Weed-burned fish
1
Snacks one by one. Clean up and cut up
2
Make the sauce for the fish
3
The hot pot is so hot, it smells so hot
4
Add appropriate quantities of water, soy sauce, pepper paste, salt
5
It'll burn slowly
6
Add a proper amount of pelican oil and turn the fish and keep burning
7
When all the fish is colored, just fill the soup up
8
Get out the pan, and a nice red-hot fish section will start