Red-burned fish
By VicentaLakin
When it comes to fish in cuisine, many people think it's evaporation and it's the most characteristic of cuisine. In fact, there are a number of practices in cuisine, such as red burning, steaming, fried balls, frying, sugar vinegar, and cuisine rice, which are cooked in a variety of ways. So, even though it's all fish, it's the right way to cook, and it's related to fish activity, meat, species, taste, size, etc. Especially like some ice fish, sometimes not suitable for evaporation. The market bought a big colded mackerel because the fish was larger, and I took the head, the fish, the fish, and the fish. The big red herring, which can be used to crush the steam, and the big fish, which has a strong and flexible flesh, is good for red burning. It's frozen, it's red burning, it smells delicious, it tastes good。
Recipe Recommendations
- red bream 750 grams
- ginger onion appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rice wine appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Red-burned fish
1
One piece of fish, go wash。
2
Clean up the fish herbs and cut big pieces。
3
Hot hot pots on fire, evenly refuelled, and the fish lined up。
4
When one of the fish is made of gold and yellow, the other one will be made of yellow。
5
And when the two sides of the fish are roasted in gold, they pour in rice wine, with a proper amount of fresh water, with fresh water, and with fresh, old and old, and with onion fire。
6
A few minutes after the top of the pan, an appropriate amount of water starch is made, that's all。
7
Delicious red-burned fish out of the pot。