Red-burned fish tails

By VicentaLakin

Red-burned fish tails
A fresh tail, with its most delicious tails, with its most common technique, with its most common ingredients, with its fragrances, its tenderness, its tenderness, its fresh fragrances, its entrance, and if you like to add a little spicy, it's delicious. The point is fish are fresh, hold the fire, and don't overburn。

Recipe Recommendations

  • fresh Spanish mackerel appropriate amount
  • onion ginger garlic appropriate amount
  • dried red pepper appropriate amount
  • coriander appropriate amount
  • water starch appropriate amount
  • edible oil 2 tablespoons
  • cooking wine 2 tablespoons
  • braised soy sauce 2 tablespoons
  • salt appropriate amount

Steps for Red-burned fish tails

  • Make Red-burned fish tails step 0
    1
    (b) Squirts are purified, their tails removed, and deep knives are drawn horizontally to the fish bones
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    2
    Onion slices, garlic slice spares
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    3
    The fragrance is cut clean and has a beautiful decorating
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    4
    Prepare water starch
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    5
    (a) Oil in the pots, hot oil in the pans, garlic paste
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    6
    A little frying down to the catfish
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    7
    Cooking wine
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    (b) Cook red sauce, shake the frying pan, so that wine and sauce are evenly distributed
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    Add ginger onions, shake the frying pan, and smell the scent
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    Add a proper amount of water, no fish, and shake the frying pan to level the distribution
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    (b) Join the dry chili, and if you like it, cut it open; improve the lids and turn the flamingo fish
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    12
    During this period, soup was poured on fish several times
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    When the fish is basically mature, it can be salted or not, and it's salty
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    (a) Scorched to the ground, in the form of about 7 or 8 minutes, and sprung the fish out of the plate
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    (a) The hotness of the soup in the pot, with a small number of additions of water starch
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    and shall produce a suitable density and boil it again
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    And pour soup on fish
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    18
    Scratch the fragrances

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