Yesterday, I went to the market and bought a lot of those red carrots. When I got home, I washed them, cut them, dried them, and put them in a pickle basin. Before soaking, I picked up all the remaining white lob in the basin. There was not much left. There was only a small bowl. I used it to cook fish at night. The method was the method of my friend who stole the meal last weekend. The taste was not as good as last time. It didn't look so good. Hehe, although I only ate it until only the fish head and tail were left, it was indeed a good dish.
I called the little XD master from last time, and he laughed loudly and said that he would do it again next time when he had time. Well, I'm looking forward to it! But don't laugh at me. I haven't learned the skills yet!
Coinciding with the "Recipe Exchange" event, I made a fool of myself.
Baoluobu roasted fish
By JeromyHand
Recipe Recommendations
- tilapia art. 1
- Jiang 1 block
- onion 2 pieces
- red pepper art. 2
- oil appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Baoluobu roasted fish
1
Prepare the materials used.
2
Wash the fish and make two knives on each side, soak in the carrot, rinse and place in a small bowl, shred the ginger, cut the red pepper into small pieces, and dice the green onion for later use.
3
Put the oil in the pan, add the ginger slices and rub the pan over. Remove the ginger slices and don't want them (it is said that when frying the fish in this way, the skin will not stick to the pan, but I still stick some of it)
4
Add the fish and fry it.
5
Fry one side and then fry the other side.
6
Add shredded ginger. Pour in half a bowl of sauce mixed with salt, cooking wine, soy sauce and water, pour over the fish and bring to a boil.
7
Bring to a boil and add red pepper.
8
Then add the carrot.
9
Add appropriate amount of water to the pan, cover and simmer for 2 to 3 minutes to make the fish and carrot more delicious.
10
When the sauce is still one-third, remove the cover and add the chopped green onion, and season with a small amount of chicken essence.
11
Then use a spoon to pour the juice evenly over the fish.
12
Pick up the pot and put it on the plate, OK and start eating.