It's red
By VicentaLakin
It's one of the carp, and it's got three bigger ones, so it's called three. The carp is generally fat and very fresh, and the fish is stingy, with scales near both sides of the fin and in the middle near the tail, and only three pieces of phosphorus in the middle。
Recipe Recommendations
- three scales 800g
- dried chili the 2
- aniseed the 2
- Jiang appropriate amount
- coriander appropriate amount
- white sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sweet and sour
- burn
- ten minutes
- ordinary
Steps for It's red
1
Fresh fish slaughter
2
Chon, we've got some hot pepper to wash
3
Fish on both sides
4
Clean the pan with ginger before the oil. Put it in
5
Fried the fish to gold
6
Dried peppers, ginger chips, white sugar, vinegar, wine, old smoke, adequate salt。
7
When it's sugary, put in water, and the fire is slow
8
When you're done with the soup, load the dishes, soak the spicesIt's red Make Tips
① After the fish is killed, covering its eyes with white paper can delay cell death and ensure the meat stays fresh and tender. ② Wiping the pan with ginger can prevent the fish skin from sticking. ③ Simmering the sauce down over low heat allows the fish to absorb the flavor better.