Red-fried fish
By VicentaLakin
Fish are fat and tasteful, with only one large bone in the middle, with no other thorns, and easy to eat, because people prefer to eat a marine fish, which is of high nutritional value and has a certain effect on post-infirmation, lack of post-partum milk and haemorrhage. The Chinese doctor believes that it can compensate for the acupuncture, the warm stomach, and the skin and beauty of the skin, although it is appropriate for people with scabies and scavengers to eat less. Nutritional value: 1. The fat content of fish is higher than that of fish in general and is mostly unsaturated fatty acid, which has a long carbon chain that reduces cholesterol. 2. The whole body of the fish contains a cancer-resistant 6-thiophthalmite, which is useful for the assisted treatment of leukaemia, stomach cancer and lymphoplac tumours. 3. Frequent consumption of catch fish has the effect of retrieving the soil. 4. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and contributes to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. They are often fed with fish and have the effect of providing liver and skin support。
Recipe Recommendations
- hairtail art. 2
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- Scallion and ginger slices appropriate amount
- liquor appropriate amount
- Li Kum Kee's secret braised sauce appropriate amount
- flour appropriate amount
Steps for Red-fried fish
1
Scrap the fish, put it in the pot, add salt, chicken, wine, pepper, ginger onions, pepper for 20 minutes. The black membrane and silt must be washed when washing the fish。
2
We're gonna put a flat layer of powder on the salted fish。
3
Heated pans on the ground floor, with appropriate quantities of oil, are put into the cooking。
4
It'll be fried to yellow and yellow。
5
And when the other side is gold and yellow, the onion onions make up the scent. (A little bottom oil in the pot goes right down to the ginger chips. I'm not sure
6
Join the good fish。
7
Cook some white wine and join Lee Jin-seok's red sauce。
8
You add water, you don't have fish, you burn it and you turn it。
9
When the soup is thick, you can load the dishes。
10
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