Red-burned fish
By VicentaLakin
Recipe Recommendations
- Wuchang fish art. 1
- ginger and garlic appropriate amount
- red pepper appropriate amount
- cooking wine 1 scoop
- salt appropriate amount
- Chop wild pepper 2 tablespoons
- soy sauce 1 tablespoon
- soy sauce 1 teaspoon
- salty and fresh
- cook
- ten minutes
- simple
Steps for Red-burned fish
1
The muchang fish stings, removes the internal organs, washes, cuts on two sides, salinizes, pickles for half an hour。
2
Chon Garlic, chili cut, pepper cut。
3
The Wuchang fish remove excess water from the kitchen paper. The boiler blew up to two sides of gold and yellow。
4
Another pot, oil, and when it's hot to 70%, it's garlic, red pepper, and then the wine。
5
The fish rolls into the pot, turns over, smokes again, smells like fire。
6
It's about as long as it's not past the guacamole. It's about 15 minutes to boil。
7
Out of the pot。