Red-burned fish head
By VicentaLakin
Recipe Recommendations
- Caoyutou 400 grams
- flour 50 grams
- water 70 grams
- oyster sauce 1 scoop
- cooking wine 1 scoop
- cornflour 1 scoop
- soy sauce appropriate amount
- chicken powder appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Red-burned fish head
1
Cut the head into small pieces and add a proper amount of raw, salt and a spoon of wine。
2
Flour is added to 70 grams of water and a little bit of salt, and is pumped into flour。
3
Add a proper amount of oil and heat to the pot, so that the fish head will be glued to the top of the pot。
4
Blow up the fish head. Save some bottom oil in the pot。
5
Add a spoon of oil and appropriate biomass, chicken powder, mixing into bubbles and boiling with approximately 50 ml of water。
6
One spoonful of pollen water is transferred and added to the mix。
7
Put the fish head in the mix and you can put it on fire。
8
The finished plate. Cut the pretzels up and finish。