Little fish
By VicentaLakin
I used dry fish to eat more chewy, dry fish to store longer. It tastes so good and so sweet
Recipe Recommendations
- dried fish appropriate amount
- oil appropriate amount
- chili powder appropriate amount
- cumin appropriate amount
- peppercorns appropriate amount
- Jiang appropriate amount
- big cake flap appropriate amount
Steps for Little fish
1
The dry fish had to use cold water for a while, so it'd just be soft with their hands, and then they'd be dry. Water min
2
Felony map: Gingerches, a dozen peppers, three petals
3
I'll put a proper amount of oil in the pan
4
It's 50% hot, and it's coming out of the fragrance
5
Flaming little fish with good water
6
It's only good to have one of those
7
And then you put pepper powder on the table and flip it outLittle fish Make Tips
1. Do not soak the dried small fish in water for too long, or they will lose their chewiness when eaten.
2. Make sure to drain the water completely after soaking the small fish, otherwise the oil will splatter when they are put in the pan, so take care not to burn yourself.
3. Use a bit more oil than for regular stir-frying depending on the amount of fish, but not as much as for deep-frying (use your own judgment).
4. Scoop out the spices once they are fragrant after being put in the oil; otherwise, the peppercorns will stay in the pan while frying the small fish and will have a burnt taste.