Red-fried fish
By VicentaLakin
Every time you're finished, the best thing you can do is take pictures, and then write the recipe. I'm afraid it's because every time I take a picture, it's like moving, moving back and forth, trouble, tired. After all, it's the bottom of the primary school, and it's hard to get a good pen, and it's too old to learn a little culture. Well, that's it, that's it. It's easier to write a recipe with the first flower, but it's better to have understanding with friends. Likes to bring fish that tastes soft and sweet。
Recipe Recommendations
- Fresh hairtail appropriate amount
- oil appropriate amount
- refined salt appropriate amount
- ginger appropriate amount
- shallots appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Red-fried fish
1
After cleaning the fish, they were cut to the point of up to 10 centimetres, with pickles for about 10 minutes。
2
Take a clean bowl, pour in the right amount of wine, a spoonful of sauce。
3
Pour a spoonful of sugar, tumble。
4
A proper amount of vinegar, based on preferences, and a suitable amount of salt to mix。
5
Let's get the fish banded up and dried up。
6
Let's go in the pot, the oily back code in the fish section, the little frying。
7
On the one hand, it's fine, it's fine, it's fine。
8
Pull the fish band aside and put it onions, ginger chips, eight horns of fragrance。
9
It's good to have a good sugar sauce with no fish, but a little fire stew for 10 minutes。Red-fried fish Make Tips
Choose hairtail:
1. It is to choose a variety. My country's East China Sea hairtail is better, with a sharp and narrow head, not the kind with a wide head; the tail should be slender, and the back must not have bead-like joints. It is a foreign hairtail. We commonly call it Korean hairtail, and it tastes worse.
2. The appearance should be silvery and shiny, the belly should not be broken, and the cheeks should be relatively bright red.
3. Good quality hairtail has a shiny body surface, full scales on the whole body, which are not easy to fall off, full wings, and no broken belly or decapitation. The muscles are thick and elastic. The eyes are full and the cornea is clear.
1. It is to choose a variety. My country's East China Sea hairtail is better, with a sharp and narrow head, not the kind with a wide head; the tail should be slender, and the back must not have bead-like joints. It is a foreign hairtail. We commonly call it Korean hairtail, and it tastes worse.
2. The appearance should be silvery and shiny, the belly should not be broken, and the cheeks should be relatively bright red.
3. Good quality hairtail has a shiny body surface, full scales on the whole body, which are not easy to fall off, full wings, and no broken belly or decapitation. The muscles are thick and elastic. The eyes are full and the cornea is clear.