Red fish
By VicentaLakin
Recipe Recommendations
- grass carp
- carrot half a
- beer a bottle
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- peppercorns appropriate amount
- pepper powder appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- fuel consumption appropriate amount
- soy sauce appropriate amount
- diced meat appropriate amount
- coriander appropriate amount
- cinnamon appropriate amount
- salt appropriate amount
- red pepper appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for Red fish
1
Bring the buy-in grassfish, wash it. Especially black skin in the belly. Prepare to pick up the string。
2
Row one near the fish head and another near the fish tail. And then you can see a little white dot where you row your head together, scratch your head out with your left hand, slap it gently on the back of the fish with your right hand, and pull it out while you're slapping it. Fish are good。
3
Finish the string and cut the fish in part. If there's a plate, you don't have to cut it. It burns. It looks good. There's no bowl of fish in my house, and I cut it。
4
Then put the cut fish in a big container, with flour, salt, ginger, wine and pickle. Better be over an hour。
5
When the fish is salted, it can be blown up in 80% of the heat and made of gold。
6
Finish the fish, leave some oil in the pot, put red peppers, eight horns, guacamole, cut carrots, onions of garlic, meat or meat, in the oil, and make the fragrance。
7
It's time to add fish, a bottle of beer, no fish, a little fire, and dry juice。
8
It's done. Quillows can be put on the vegetables. There's radish in it for the kids. Sweet, hot, deliciousRed fish Make Tips
Grass carp or silver carp (silver carp, silver carp) are OK. We don't eat carp in Sichuan. Take fishy line, don't be impatient, slowly pat, slowly pull outward, too hard will break. If you don't like to eat sweet, don't put star anise pan. Finally, collect the juice without putting MSG.