Red-burned minnow
By VicentaLakin
The red sashimi is the most frequently found pickles on our table. It's because my husband and I like to eat it, and my husband used to love it and hate it because he was afraid of stinging it too much. Well, now it's totally accepted, or eat it clean and clean. I've always made a little bit of this twirl, and the fish head is soaked, even chewing into my mouth. So you can't eat meat without fear of small fish。
Recipe Recommendations
- crucian carp art. 3
- Jiang appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- White paste pepper powder appropriate amount
- vinegar appropriate amount
- medium spice
- burn
- ten minutes
- simple
Steps for Red-burned minnow
1
Squidfish Treaty 3 500 grams, clean
2
The ingredients are ready
3
The oil in the pot is completely hot, the smoke is smoked, and the fish is fried
4
It's two-faced yellow
5
The smell of ginger, chili, pepper, cinnamon in the oil
6
Water with no fish is starting to boil
7
When there is not much of the soup left in the pot, a small amount of chicken and onion can be put on fire。
8
LoadRed-burned minnow Make Tips
When making braised fish, I didn't put bean paste or anything like it to enhance the color and flavor (I don't really like the taste of bean paste, but I don't know why.) I felt that as long as the fish was fried well enough and added a little soy sauce, the color would be very beautiful; I don't know how to read it on an Internet or a book one day that said that crucian carp could not be cooked with garlic, so garlic was never put in when cooking crucian carp.