Pit-flavored and Spicy Fish--open Core Bud Valley

Pit-flavored and Spicy Fish--open Core Bud Valley

by Open core bud valley

5.0 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

2

Jiaoxiang spicy fish: No condiments and condiments are added throughout the production process. Features: colorful. The taste is sour and refreshing, the cellar fragrance is long, and the flesh is soft but lingering. There is chili, no spicy taste. Slow Pinjiao fragrant spicy fish that doesn't get hot, can be enjoyed by the whole family. Authentic. Guiyang, Guizhou-Kaixinbao Valley"

Ingredients

Pit-flavored and Spicy Fish--open Core Bud Valley

1. Determine the steps.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

2. Live fish slaughtered.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

3. Clean up inside and out.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

4. Change the knife edge.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

5. Soak up the moisture with kitchen paper.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

6. Let stand for 20 minutes.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

7. Hot deep frying until the fish is tightened and slightly yellow.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

8. Stir-fry the fragrant hot pepper in the cellar.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

9. The moisture is slightly dry.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

10. Add beer or mineral water.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

11. Bring to a boil and turn to a low heat to suffocate, and then collect the juice.

Pit-flavored and Spicy Fish--open Core Bud Valley recipe

Tips:

Be sure to use rapeseed oil. Suitable fish: bass, hairtail, grouper, Wuchang fish, tilapia, carp, crucian, etc.

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