A red-burned tilapia

By VicentaLakin

A red-burned tilapia
THE PORRIDGE TASTES NICE AND FINE, WHETHER RED OR CLEAN. NEROFA FISH WERE DETERMINED TO CONTAIN 20.5 G PROTEIN PER 100 G MEAT, 6.93 G FAT, 148 KCAL HEAT, CALCIUM 70 MG, SODIUM 50 MG, PHOSPHORUS 37 MG, IRON 1 MG, VITAMIN B10.1 MG AND VITAMIN B20.12 MG。

Recipe Recommendations

  • tilapia a
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • dried chili appropriate amount
  • aniseed appropriate amount
  • boiling water a bowl
  • salt appropriate amount
  • white sugar appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • vinegar appropriate amount

Steps for A red-burned tilapia

  • Make A red-burned tilapia step 0
    1
    Onions, ginger, garlic。
  • Make A red-burned tilapia step 1
    2
    Paprika, mass appropriate。
  • Make A red-burned tilapia step 2
    3
    The porcelain slash, the hot pot pours into the oil, and the oil pours into the fish until it's almost yellow on both sides。
  • Make A red-burned tilapia step 3
    4
    Save the bottom oil in the pan, put it in all the sauce and fish, and a little stew。
  • Make A red-burned tilapia step 4
    5
    So that the soup is so thick and so thick that it pours on fish, and soaks onions。

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