Spicy fish with fermented grains in the cellar -- open core and bud grain
Jiaoxiangzao spicy fish: no seasonings or condiments are added in the whole process. Features: colorful. The taste is sour and refreshing, the cellar fragrance is long, and the meat feels soft but lingering. There is pepper, but no spicy taste. Slow food cellar spicy fish, old and young, can be used in the whole family. original. Guiyang, Guizhou -- Kaixin BaoguBe sure to use rapeseed oil. Suitable for fish: bass, hairtail grouper. Wuchang Fish. Tilapia mossambica. Carp, crucian carp, etc
Step 1 . Determine the steps.
Step 2 . Live fish slaughtered.
Step 3 . Clean the inside and outside.
Step 4 . Change the knife edge.
Step 5 . Use kitchen paper to absorb moisture.
Step 6 . Let it stand for 20 minutes.
Step 7 . Deep fry the fish in hot oil until it is tight and yellowish.
Step 8 . Stir fried jiaoxiangzao pepper.
Step 9 . The water is slightly dry.
Step 10 . Add beer or mineral water.
Step 11 . Turn from high heat to low heat, and then close the juice.
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