Dry-burn fish
By VicentaLakin
There are many reasons why people are lazy, but I'm lazy and I can't find them. You don't usually make fish, but you can't eat a fish any more. It's supposed to be one of those fish heads made with taro, and the rest turned into this。
Recipe Recommendations
- fish appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Dry-burn fish
1
The fish is pumped out of the chords and the sauce is made for more than an hour, and the longer the time, the more it tastes, the first day of the day can be picked up and burned the next day in the fridge. With regard to pickles, it's like salt when it's hard to eat, and when it's fresh, it's like a soy sauce. Personal preferences are less colorful, so only raw。
2
They'll fry the fish to two sides of gold and yellow。
3
It's fried fish
4
I'll leave the oiled pickles
5
放入It's fried fish块稍加煎制
6
Add to the water less than one half of the body of the fish, the fire breaks open, the small and medium lid is dry, and the fire gathers juice. The salt or not depends on the salt of the pickles。
7
Done
8
Done