Red-fried fish
By VicentaLakin
Fishy meat is delicious and nutritious, but it tastes better, so high concentrations of white wine must be used for pre-cooking, so that the smell of fish can be removed very effectively。
Recipe Recommendations
- hairtail art. 2
- ginger rice appropriate amount
- Pickled pepper powder a little
- Pi County Douban appropriate amount
- dry flour appropriate amount
- liquor appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
- salt a little
- cooking wine a little
- white pepper a little
- vinegar a little
- soy sauce a little
- white sugar a little
- MSG appropriate amount
- water starch a little
- qingshui appropriate amount
- sunflower oil appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Red-fried fish
1
Get ready for the fish. When you buy it, you'll have to clean it
2
Prepare the ingredients and cut them. ♪ We're gonna have to cut them up ♪
3
The fish is washed clean and added white wine, ginger chips, onions, a little salt mixed and made for 20 minutes。
4
Take out the pickled fish, drain the water with the kitchen paper towels, and film a thin layer of dry flour (enhancement)。
5
Burn the boiler at the bottom to the proper amount of sunflower seed oil. Don't be too busy turning while you're cooking
6
When you're on two sides, you shovel it out。
7
The pot is also filled with appropriate quantities of oil to beams, ginger, garlic and pepper paste。
8
Put it in half the onion and keep it on fire until it's red。
9
Add a proper amount of fresh water and a small amount of wine mixed into soup juice。
10
It's in the fryed fish, and it's in the fire and it's in the fire。
11
A small amount of white pepper is being spilled。
12
Cook a little vinegar and a little sauce。
13
Invoking a little bit of sugar and flavour。
14
A little water starch for juice. Don't take it too dry
15
The fire will be shut down and the rest of the onions will be spilled。Red-fried fish Make Tips
Let me reiterate this old rule: don't use too much sugar or vinegar. Here, it's just about balancing the flavor, so the distinct sweet and sour taste shouldn't be overpowering. Of course, if you're making a sweet and sour dish, that's a different story.