Burn the fish
By VicentaLakin
The fragrance is the official recipe for rufu, which is fine, tastes good, boils into vegetables, tastes the best and tastes the best. It has the nutritional characteristics of marine fish: high protein, unsaturated fatty acid and multiple trace elements. The flatfish function as a blood-breeding, stomach-refilling, smooth joints, soft bones, etc., and are effective for indigestion, spleen spleen quenching, anaemia, costeal acid. They can also be used for such diseases as chronic illness, lack of blood, fatigue and appetite。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Burn the fish
1
Get ready to eat。
2
The flatfish go to the gills and wash their organs。
3
After cutting the cleaver on both sides of the fish, salt and wine pickled for 10 minutes。
4
Onion cut, ginger cut, garlic slice。
5
Tore the luminous ears into little ones。
6
A thin layer of starch will be applied evenly after drying the moisture。
7
Go to 70% hot。
8
The oil was recovered after the frying to gold。
9
The bottom oil is left in the pot and the bottom is fried to the color, and then it's greasy。
10
Cooking wine with sugar, sauce, salt and vinegar。
11
Burn it in the water。
12
Add hydromole。
13
It went down to the fried flatfish, burned it down and burned it to 15 minutes。
14
When the juice is thick, the fish will be taken out of the plate。
15
And pour the soup into the tart。
16
Just pour soup on the fish。