Dry-burn fish
By VicentaLakin
I don't know what's wrong with the swelling, but this week I've had a special taste for fish, and I've bought fish and I've come back to eat what it tastes like. The sauerkraut is finally finished by the husband, with the dry fever, the stew, the sweet vinegar, the dry fever in the log, the appetizers, the family's tastes changed, the sauerkraut of the Sichuan family hasn't been spicy for a long time, and some of the memories are perfect for the dry fish
Recipe Recommendations
- grass carp half a
- onion a
- shallots appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- pickled chili appropriate amount
- pepper capsule counting
- green pepper one
- flour a little
- soy sauce appropriate amount
- cooking wine appropriate amount
- fuel consumption appropriate amount
- douchi appropriate amount
Steps for Dry-burn fish
1
Cleaning up the herbs, removing the fish line, cutting up the pieces of wine, pepper powder, salt pickles for spare time
2
Onions are cut apart, ginger slices are sliced, garlic is blown, peppers are cut, peppers are cut in small parts
3
(b) A small amount of flour will be glued to the salted fish and the boiler will be prepared to heat up
4
(b) Flowing of the fish to a fixed type
5
When oil is burned to 80% heat in the pot, the fish will be blown up until gold is recovered
6
Leave a little oil in the pot, and bring down peppers, beans, pepper chips, and ginger garlic
7
Turn the fire down a little bit, onions flip, oil, sauce, wine roll and fish drop
8
It's just that the onions and the peppers will be cut off
9
PS: WITH PEPPERS AND SAUCE, FISH ARE SALTED WITHOUT SALT; WHEN FISH ARE FRIED, THE FIRE MUST BE CONTAINED。