Black pepper
By VicentaLakin
I saw a slightly larger white barfish today and immediately bought it. This fish is unbridled and wild because of its slow growth and small size. I'd like to buy something bigger sometimes. Because it tastes good, it tastes good. It'll blow up with a souffle today. It's delicious.
Recipe Recommendations
- white-striped fish art. 5
- flour appropriate amount
- eggs appropriate amount
- dry starch appropriate amount
- black pepper appropriate amount
- onion ginger appropriate amount
- yellow wine appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Black pepper
1
White fish clean up, put onions of ginger and salt, pepper powder, yellow wine, evenly caught, pickled for 15 minutes
2
Soothing: dry starch and flour at 1:1 ratio, adding eggs, salt and black pepper shredded
3
A proper amount of water is mixed to the ground, depending on which fish can be hung. The fish is even in the paste
4
It's about 70% hot. Pull! Out
5
The temperature of the oil is still 70% hot, with a second blow in the pot and a second one with a high temperature and a rapid blow. So that the fish may not lose their water too much and not eat enough
6
The fish that's blown up again with some black pepper while it's hot。