Red-hot fish

By VicentaLakin

Red-hot fish
Fish is a common dish on my table, and my mother loves fish, so I'm influenced by her and I like fish, and I like it especially. Mom's got a good fish. I've loved it since I was a kid. Naturally, I learned how to cook fish. I'll show you my favorite today

Recipe Recommendations

  • scorpion fish a
  • ginger appropriate amount
  • shallots appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • vinegar appropriate amount
  • pepper appropriate amount
  • MSG appropriate amount

Steps for Red-hot fish

  • Make Red-hot fish step 0
    1
    Prepare the food, buy the street fish, put salt on it first, and better dry it in the sun, so that the oil is not spilled everywhere, and the fish that is made up is made up. The street fish are too long to cut in half. Chonches, cut into onions. Stand by
  • Make Red-hot fish step 1
    2
    There's a little more oil in the pot than usual, and it's 50% hot, and it's starting to fry。
  • Make Red-hot fish step 2
    3
    Start the fire, turn the fire, turn the pot, so that the oil is immersed in the fish, which is equally heated. They can also be boiled with a puddle to crush the fish and dry up the water in the body, so that the fish that is made out of it is charred. Try it with a pot shovel, and it feels like the fish is getting hard, and the fish skin is stylish. (It's a matter of experience, slowly exploring it.) Until it's made of gold and yellow on both sides of the fish, it can start to taste。
  • Make Red-hot fish step 3
    4
    Add ginger silk to the pot and go fishy。
  • Make Red-hot fish step 4
    5
    Add a little raw smoke to the pot, a little sauce, start burning fish。
  • Make Red-hot fish step 5
    6
    Add water to the pot and cook the fish so that the water and the oil in the pot collide with the smell of the sauce. Put the cover on for a few minutes
  • Make Red-hot fish step 6
    7
    Finally, add a few peppers, a little flavor, put flowers on the table on the plate
  • Make Red-hot fish step 7
    8
    Completed Chart

    • Red-hot fish Make Tips

    1. After purchasing the fish, you must first coat it with salt to marinate it. It is best to then place it in the sun to dry and air out the moisture from the fish body. If time is tight, you can wrap the fish in a cloth and wipe it dry. Doing this prevents oil from splattering while frying and ensures the fish skin does not stick to the pan. 2. When frying fish, use a bit more oil than you would for regular stir-frying to keep the skin from sticking. Start with high heat, then switch to medium-low heat. Rotate the pan while frying to distribute the heat evenly, allowing the oil to permeate the fish and set its shape quickly. You can also press down on the fish with a spatula while frying to fully expel the moisture, resulting in a fish that is crispy on the outside and tender on the inside. The standards for a well-fried fish are: when you scoop it up with a spatula, 1. The skin is not stuck to the pan and comes up easily. 2. The fish body is firm and has completely set. 3. The surface of the skin is golden yellow. In conclusion, frying fish requires patience and is a delicate job. Fine food is full of vitality; if you treat it with heart, it will reward you perfectly.

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