Back to the panfish

Fish is everyone's favorite food, so I make fish a few times a week, and I do them all the time, and I'm tired of them, and my husband always says, "Let's change, eat them all the time." It's too hot these days, and our families are hungry for spicy and appetizers, and they're just going to the supermarket, and they're looking for fresh florist, and they're buying one, and they're going to make a potfish, and think about the red pepper oil, and they're going to have a big appetite。

Recipe Recommendations

flower carp appropriate amount
bean paste appropriate amount
onion appropriate amount
garlic sprouts appropriate amount
dried red pepper appropriate amount
peppercorns appropriate amount
pepper appropriate amount
cooking wine appropriate amount
starch appropriate amount
chicken essence appropriate amount
vegetable oil appropriate amount
salt appropriate amount
Jiang appropriate amount

fish-flavored
cook
an hour
ordinary

Steps for Back to the panfish

Material: Pyramid-salt ginger and egg-dry-dried soybeans, red pepper pepper pepper pepper pepper peppers。

practice: wash the florist and cut it to about 1.5 cm。

Put it in the basin, add onion flowers, ginger, wine, pepper and salt, asthoplasm, and pick it up for 20 minutes。

Garlic seed washes cleanly。

A full amount of oil is poured into the pot, burning to 60% of the heat, and a piece of fish。

The small and medium-sized fire is about five minutes to the surface, and the oil continues to heat up to 90 per cent of the oil in the heat of the fire, and the fish is re-dried for 20-30 seconds to extract the asphalt。

Another pot, pouring oil, 50% of the heat with ginger silk and peppers with onions。

With bean petals and dry chili (spicy can break red dry peppers), the little fire smells like red oil。

Water in the pot and fire。

We'll blow up the fish。

The fire breaks open, the fish smelt in, the chicken makes out the pot, the garlic。