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.

2. Live fish slaughtered.

3. Clean up inside and out.

4. Change the knife edge.

5. Soak up the moisture with kitchen paper.

6. Let stand for 20 minutes.

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

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

9. The moisture is slightly dry.

10. Add beer or mineral water.

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

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

Comments

Sign in to comment

Similar recipes

Grilled Fish with Seasonal Vegetable Sauce recipe

Grilled Fish with Seasonal Vegetable Sauce

Fish, Coprinus Comatus, Cauliflower

Fish Noodle Soup recipe

Fish Noodle Soup

Fish, Vermicelli, Salt

Boiled Fish recipe

Boiled Fish

Fish, Bean Sprouts, Salt

Family Edition Boiled Fish recipe

Family Edition Boiled Fish

Egg, Fish, Bean Sprouts

Family Version Grilled Fish recipe

Family Version Grilled Fish

Fish, Onion, Tofu Skin

Poached Fillet recipe

Poached Fillet

Fish, Shallot, Ginger

Hot and Sour Fish Fillet Hot Pot recipe

Hot and Sour Fish Fillet Hot Pot

Thick Soup Treasure, Sauerkraut, Plain Water

Rape Fish Ball Soup recipe

Rape Fish Ball Soup

Fish, Rape, Sesame Oil