Fish
By VicentaLakin
Once at a restaurant in Kawakawa, the fish was spicy, spicy, unwittingly ate all the fish in a big bowl, with half the oil left. Many times have been cooked fish, including their own, which is boiled first, then oiled, and the fully oiled fish that I remember is always the most beautiful taste of fish. So do it at home. There's no water, so we can't call it a boiled fish. Let's call it a pouring fish.
Recipe Recommendations
- grass carp a
- egg white appropriate amount
- ginger a
- garlic cloves five-petal
- dried chili 50 grams
- dry pepper 10 grams
- soy sauce a little
- bean paste appropriate amount
- sesame oil appropriate amount
- cornflour a little
- peanut oil 500 grams
Steps for Fish
1
Fish clean up. Remove the internal diaphragm. Remove the teeth
2
Slicing up the back of the head and pulling out the spasm
3
Get the head, the tail
4
Take care to remove two pieces of fish meat in the direction of a fish sting
5
Sliced into thin slices along the lines of fish meat
6
Ginger and garlic petals are sliced, soy sauce is cut
7
A little more soy sauce, raw pumping, egg cleaning, perfume, powder, tweezing, egg cleaning and perfume, and a little less powder, so every fish is smooth and not sticky
8
Put it in ginger and garlic, cover it up for two hours
9
Dry pepper cut in half
10
The bottom of the basin puts a portion of the pepper, some of the pepper, and then the pickled chips, so that they can be as loose as possible, and then the surface code is on the pepper and pepper
11
Put peanut oil in the pot and burn it to smoke
12
I'll drop the oil in one piece, and I'll spread it slowly until it's ripe
13
Remove the paprika from the surface. The fragrance of the oily fish is ready